Roasted Leg of Lamb with Beetroot Risotto and Grilled Strawberry Salsa

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Roasted Leg of Lamb with Beetroot Risotto and Grilled Strawberry Salsa
This recipe smacks of a festive summer as it is colorful and bold, and makes use of interesting ingredients. Butterflying the deboned leg of lamb is probably the most effort that goes into this dish. I watched a fun Jamie Oliver tutorial on YouTube and now I can do it like a pro! This dish is guaranteed to impress your guests. Serve it with slightly chilled KWV The Mentors Orchestra for a taste explosion.
Prep Time 60 minutes
Cook Time 120 minutes
Servings
people
Ingredients
For the rolled lamb
  • 1 1,5kg - 2kg leg of lamb deboned and butterflied
  • olive oil
  • salt to taste
  • pepper to taste
  • 1 handful parsley, mint and chives chopped
For the beetroot risotto
  • 1,2 litres chicken stock I prefer Nomu
  • 2 large tbsp pickled and grated beetroot
  • 1 large tbsp Butter
  • 2 red onions peeled and chopped
  • 400 g risotto rice
  • 1 glass KWV white wine
  • salt to taste
  • pepper to taste
  • 1 handful Parmesan cheese grated
Prep Time 60 minutes
Cook Time 120 minutes
Servings
people
Ingredients
For the rolled lamb
  • 1 1,5kg - 2kg leg of lamb deboned and butterflied
  • olive oil
  • salt to taste
  • pepper to taste
  • 1 handful parsley, mint and chives chopped
For the beetroot risotto
  • 1,2 litres chicken stock I prefer Nomu
  • 2 large tbsp pickled and grated beetroot
  • 1 large tbsp Butter
  • 2 red onions peeled and chopped
  • 400 g risotto rice
  • 1 glass KWV white wine
  • salt to taste
  • pepper to taste
  • 1 handful Parmesan cheese grated
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