Barbecued lamb leg with courgettes, peas, broad beans, kohlrabi and fennel

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A wonderful excuse to fire up the barbecue, this recipe for grilled lamb leg and courgettes comes accompanied by smashed peas and broad beans, along with a kohlrabi, fennel and cucumber salad and some simply dressed salad leaves. Use this recipe as a blueprint for whatever you're growing at home; the key is to use produce at its peak during the glorious summer months.

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First published in 2021





Kohlrabi and fennel salad

Peas and beans


  • 1 handful of salad leaves, torn
  • borage flowers, and/or other edible flowers, to garnish
  • 1 bunch of dill, or bronze fennel
  • 1/2 lemon, juiced
  • olive oil, for drizzling
  • sea salt



Begin the day before, as the lamb needs to marinate overnight. Break down the lamb leg into individual muscles, removing the bone (you can ask your butcher to do this for you, or watch the video for tips on how to do it at home – it’s easier than it sounds!). Butterfly each muscle by cutting it open and laying it flat, then slash a few scores into the flesh
Finely chop the rosemary leaves and garlic, then mix with the lemon zest. Rub this mixture all over the cuts of lamb, ensuring you work some into the cuts. Drizzle generously with olive oil, then cover and place in the fridge to marinate overnight
The next day, light a barbecue and leave to come up to temperature
Toss together the sliced fennel, kohlrabi and cucumber in a bowl, then add the fennel tops and dress with lemon juice and olive oil. Season with salt and pepper, then transfer to a serving bowl. Dot the crème fraiche around on the top, then garnish with mint leaves. Finish with another drizzle of oil and a crack of pepper. Set aside until ready to serve
Wash the podded peas and beans, then pat dry. Set aside a few broad beans to garnish the lamb later, then smash the remaining beans with the peas in a pestle and mortar. Add the Parmesan, lemon juice, olive oil and season with salt and pepper, then continue working the mixture with the pestle and mortar to create a rough smashed texture. Stir in the sliced mint leaves then set aside
For the salad leaves, simply place the salad leaves, edible flowers and dill (or bronze fennel) in a serving bowl. Drizzle with lemon juice, salt and olive oil and toss to combine. Set aside
Around half an hour before you plan to serve, add the lamb to the barbecue and season generously with salt and pepper. Continue turning the lamb occasionally until it’s seared all over, then move it to a cooler part of the grill if possible to finish cooking. Continue to cook until done to your liking – the timing will depend on the heat of your barbecue, the size of your lamb and how pink you like it. Start checking it after around 15 minutes. When it’s done to your liking, keep it warm in a low oven
Once the lamb has moved over to the cooler part of the grill (or is being kept warm in the oven, if you don’t have room), arrange the sliced courgettes on the grill and cook for a minute or 2, until softened and lightly browned. Transfer to a bowl and immediately toss with the chilli, some salt and pepper, a splash of red wine vinegar, some sliced mint leaves and a little olive oil
When ready to serve, squeeze some lemon juice and add a drizzle of olive oil to the lamb. Arrange the griddled courgettes on a serving platter, then place dots of the smashed peas and beans on top. Scatter over a few uncrushed broad beans, then begin slicing the lamb and arranging it on top. Scatter over the pea shoots (if using) and a few mint leaves, then drizzle over some of the pan juices from the lamb. Finish with a crack of black pepper, then serve alongside the garden leaves and the kohlrabi and fennel salad

Steve Horrell is the executive chef at Roth Bar & Grill in Somerset.

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