For the lamb
Preheat the oven to 220C.
Season the leg of lamb thoroughly and the place into a snug roasting tin. Roast in the oven at 220C for 20 minutes, then turn the oven down to 180C and bake for a further 45 minutes, or until the core temperature of the thickest part of the meat reaches 43C using a meat thermometer. Remove from the oven and leave to rest for 20 minutes.
For the beetroot salad
In a saucepan add the spelt and cover with water. Simmer the spelt for 25 minutes, topping up the water from time to time if needed, until the spelt is tender with a slight bite. Drain and then leave to one side.
Peel the beetroots and cut into wedges, then drizzle with olive oil, season with salt, pepper and sprig of rosemary and roast in the oven at 180C for 30 minutes.
Remove the beetroot from the oven and while its still warm add to the spelt along with the mint and lemon juice. Generously season and give the warm salad a good mix together.
For the walnut pesto
Place the herbs and walnuts in a blender and give them all a good pulse until you get a pesto-like consistency. Add the grated cheese to the pesto. Then season to taste.
Carve the leg of lamb and serve slithers of meat alongside the warm salad, finally spooning generously the walnut pesto over the dish.
You could add a good glug of our homemade Beef gravy to finish off the dish.