Method:
1 Preheat the oven to 200°C fan-forced.
2 Season lamb with salt and pepper and place 2 strips of cheese in centre of lamb and roll. Wrap lamb with 2 of the beetroot leaves.
3 Brush sheets of fillo with melted butter, then layer. Place wrapped lamb on the bottom edge of the buttered filo, fold in the ends then roll up to form a parcel. Transfer to a baking paper-lined oven tray. Bake in the oven for 15 minutes or until the pastry is golden and the lamb is cooked to your liking.
4 Cook peas in a large saucepan of boiling water until tender, drain. Place in a bowl with olive oil, salt and pepper, crush with the back of a fork.
5 Heat oil in a frying pan over high heat. Add remaining beetroot leaves, cook 3-4 minutes or until leaves wilt.
6 Place a large egg ring onto a serving plate to use as a mould. Arrange peas in the mould, top with beetroot leaves, carefully remove mould and top with lamb parcel.