Ingredients

Step by step

1. Fire up the barbecue to a medium-hot heat and remove the lamb from the fridge. For the risotto, first toast the pearl barley grains in a large dry frying pan for 4-5 minutes on a medium-low heat and then set aside. In the same pan, melt 25g of butter and sauté the shallots and garlic for 5 minutes over a medium heat, until translucent. Return the toasted pearl barley to the pan, mix well and deglaze with the white wine. Gradually add the stock, a ladleful at a time, until it has all been absorbed and the grains are a little al dente, around 30-35 minutes. If your risotto is looking a little dry, add in a dash of hot water (the end consistency should be moderately loose, like a regular risotto).
2. While the risotto is cooking, open up the lamb so it is a mostly even thickness and pat dry. Make a few slashes using a sharp knife to help the meat cook more evenly. Brush with the olive oil and sprinkle liberally with the garlic and herb seasoning. Set aside.
3. Once the barbecue is up to temperature, cook the meat over direct heat for 30 to 35 minutes, turning every 5 minutes or so, or until it registers 55°C (medium) at its thickest part using a probe thermometer. Rest for 15 minutes.
4. Remove the risotto from the heat and stir in the remaining 25g butter, cheese, chopped parsley (reserve a small handful for garnish) and seasoning. Drizzle over the extra-virgin olive oil. Check the seasoning to taste and cover to keep warm.
5. While the lamb is resting, trim the carrots and leeks. Split the carrots in half lengthways and boil for 3-4 minutes, until just starting to soften. Drain and dry, then brush the leeks and carrots with the remaining olive oil and a pinch of salt. Barbecue until tender, turning regularly, for around 15 minutes. Don’t worry if the outside of the leeks char; this layer will be peeled off before serving. Cover tightly with foil while you slice your lamb and finish the dish.
6. To assemble, peel the charred outer layer from the leeks and discard, then chop the soft leeks and carrots into bite-size pieces. Divide the barley risotto between warmed bowls, place the leeks and carrots in the centre, then top with the sliced lamb. Finish with an extra sprinkling of sea salt, cracked black pepper, and chopped parsley.
   To cook indoors

   If you prefer to oven cook your lamb, seal it in a griddle pan for around 5 minutes on each side. Transfer the meat to a roasting tin and roast for 20-25 minutes at 200°C, fan 180°C, gas 6 or until it registers 55°C (medium) at its thickest part using a probe thermometer. Cook the leeks and carrots on the griddle pan while the meat rests.

Serve with

English Garden cocktail