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F O O D
GOURMET ON T H E GO
UPGRADE YOUR BBQ SUPPER
Barbecued
leg of lamb
with mint,
anchovy and
lemon salsa
Forget charred burgers and
sausages from your corner
shop, take a few tips from chef
of the moment, Adam Byatt,
and vamp up your barbecue with
this tasty summer number. Works
well with minted new potatoes.
Preparation time 30 minutes
Cooking time 40 minutes
Ingredients (serves 4-5) X 1 bunch
mint X 1 bunch flat-leaf parsley X 2
cloves garlic X Zest and juice of 2
unwaxed lemons X 4 canned salted
anchovy fillets X Olive oil X 1.5kg
butterflied leg of lamb
Method Step 1: Blend the anchovies,
olive oil and the rest of the ingredients
(except the lamb) to make the marinade.
Rub the mix into the lamb and leave in
the fridge overnight. The next day, bring
it to room temperature before cooking.
Step 2: Place the marinated lamb
skin-side down on the grid of a hot
barbecue and cook for 12 minutes, until
Per portion:
Fat: 28.2g
Kcals: 511.5
We don’t need much encouragement to go to leave the city, but the
news that Scott Hallsworth, ex-head chef of sushi house Nobu, has
moved to Horsham, was more than worth the train ticket. Wabi
(Japanese slang for beauty and elegance) opened its doors on 22
June, bringing understated glamour and Japanese fusion to west
Sussex’s burgeoning restaurant scene. All deep-brown exposed
wood and stainless-steel furnishings, this restaurant-come-cocktail
bar serves up some of the tastiest contemporary cuisine you’ll get
anywhere in the country. Slow-cooked enoki mushroom risotto with
fresh Sussex edamame and shaved truffle, and smoked duck breast
tataki with foie gras kabayaki demonstrate Hallsworth’s prodigious
skill in the kitchen, expertly fusing locally sourced ingredients with
traditional Japanese fare. We’re already planning our return visit.
Wabi, 35 East Street, Brighton RH12; wabi.co.uk
golden brown. Turn the lamb over and
cook until the other side is also golden
brown (about another 10 minutes).
Step 3: Pull the lamb to a cooler part
of the barbecue and cook for a further
10 minutes. Remove and leave to rest
FOOD�WORTHY�OF�A�
WORLD�CUP�PARTY
for 10 minutes.
Step 4: Slice the lamb into 10-12 pieces
across the width of the meat, and serve.
From How To Eat In by Adam Byatt,
Bantam Press, £25
ENJOY�THE�BEST�OF�NOBU�IN�THE�COUNTRY
BE QUEEN OF THE BARBECUE
SCENE WITH THIS TASTY LAMB DISH
JAPANESE CUISINE FROM
NEW WEST SUSSEX
RESTAURANT WABI
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