Barbecued lamb and root veg with pearl barley risotto recipe | Sainsbury`s Magazine

Ingredients

• 600-700g butterflied lamb leg joint
• 2 tbsp olive oil, plus ½ tbsp to brush on the vegetables
• ½ x 40g jar Inspired to Cook Garlic & Herb Seasoning
• 200g slim carrots
• 175g baby leeks
• 250g pearl barley
• 50g butter, cubed
• 2 echalion shallots, finely diced
• 1 garlic clove, crushed
• 2 tbsp dry white wine
• 2 x 500ml pouches fresh vegetable stock
• 50g Grana Padano cheese, grated
• 1 x 30g pack parsley, finely chopped
• ½ tsp cracked black pepper, plus extra to serve
• ½ tsp sea salt flakes, plus extra to serve
• 1 tbsp extra-virgin olive oil