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.
Servings Prep Time
6-8people 60minutes
Cook Time
120minutes
Servings Prep Time
6-8people 60minutes
Cook Time
120minutes
Ingredients
For the rolled lamb
  • 11,5kg – 2kg leg of lambdeboned and butterflied
  • olive oil
  • saltto taste
  • pepperto taste
  • 1handful parsley, mint and chiveschopped
For the beetroot risotto
  • 1,2litres chicken stockI prefer Nomu
  • 2large tbsp pickled and grated beetroot
  • 1large tbsp Butter
  • 2 red onionspeeled and chopped
  • 400g risotto rice
  • 1glass KWV white wine
  • saltto taste
  • pepperto taste
  • 1handful Parmesan cheesegrated