“Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.”–  Henry James


There’s something special about summer. With a bit of sunshine, British frowns are turned upside down. What is it about summer that makes people so smiley?


Perhaps it’s the memories of youth. Cramming in mouthfuls of strawberries, chomping on barbecued meat, slurping up fresh orange juice,  or sneaking an extra sarnie from the family picnic hamper.  Summer food is social: It provides the opportunity for a much needed family get-together, or a reunion of friends. Archie’s  marinated BBQ Butterfly Leg of Lamb is the perfect addition to your Summer fun!



Archie's Seasonal Recipe

BBQ Butterfly Leg of Lamb Recipe




Ingredients (serves 6):


  • 1 (2 kg) butterfly leg of lamb u 500g Jersey Royals


  • 75ml soy sauce
  • 75ml Worcester Sauce
  • 4tblspn honey
  • 4tbl olive oil
  • 1 lemon
  • 1 bunch of rosemary
  • 3 garlic cloves
  • black pepper, freshly ground


  • 4 red peppers
  • 2 courgette
  • 3 red onions
  • 5 garlic cloves roughly chopped

Salsa Verde:

  • 2 big handfuls of flat parsley leaves
  • handful of fresh basil leaves
  • handful of mint leaves
  • 2tbsp red wine vinegar
  • 1 garlic clove, crushed
  • 2tbsp capers
  • 1tbsp of Dijon mustard
  • 1tsp of sugar
  • Juice of half a lemon
  • 120ml extra virgin olive oil, or more if required
  • Freshly ground black pepper




  1. First, mix all the marinade ingredients together and pour over the lamb and leave overnight
  2. Preheat oven to 200 °C (Gas mark 6)
  3. To make the Salsa Verde, finely chop the parsley, basil, mint, garlic and capers and mix into a bowl with the olive oil, vinegar, mustard, sugar and lemon juice. Add salt and pepper to taste and set aside
  4. Cut off the top of the peppers and deseed. Place on oven tray cut side down and roast for 25 minutes until the skin blisters and turns black then remove from oven, place in a bowl and then cover with cling film. Once cool, peel off the skin and discard
  5. Slice the courgettes lengthways (1cm thick) and fry in grilling pan, giving them searing lines.
  6. Cut the red onions into quarters, add in the garlic and roast for 20 minutes
  7. Mix all of the vegetables with a little olive oil and place in a roasting tin to heat through later
  8. Place the lamb in a baking tray with marinade and 150mls of water and put in the oven for 30 minutes
  9. While this is cooking, make sure the barbecue is ready to go
  10. Before barbecuing, drain the marinade into a saucepan to use for gravy.
  11. Barbecue lamb for about 30 minutes, turning often to avoid burning
  12. Leave to rest for 15 minutes and gently warm vegetables through and heat the gravy.


To serve: Add carved lamb to the plate, with vegetables half on top. Put the salsa verde and gravy to taste


Best Summer Produce

Best Produce in Summer


Artichoke, Aubergine, Beetroot, Broad Beans, Courgettes, Fennel, French Beans, Kohlrabi, Pak Choi, Peas, Radishes, Rocket, Runner Beans, Samphire, Spinach, Spring Onions, Tomatoes, Watercress, Wild Nettles.


Apricots [i], Bilberries, Blueberries, Cherries, Gooseberries, Greengages, Kiwi Fruit [i], Melons [i], Peaches, Strawberries, Raspberries.


Cod, Coley, Crab, Dover Sole, Haddock, Halibut, Herring, Langoustine, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops (queen), Sea Bream, Sea Trout, Shrimp, Squid, Whelks, Whitebait.


Other Summer Dishes

Some of our other favorite Summerdishes


Pan Fried Mackeral Fillets with Roasted Beetroot & Salsa Verde:


Scallop Ceviche with Pickeld Cucumber:


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