Roasted Spring Lamb with STILTON™and Raspberry Sauce
There are two good reasons to stuff a leg of lamb. The first is to make the joint easy to carve and the second is to impart a good flavour to the meat. In case you are wondering if raspberries and Stilton belong together, try the two together before you start. You'll be surprised how good they are!


5 spring onions, chopped
50g/2oz butter
2 tsp white wine vinegar
125g/4oz fresh white bread for crumbs
50g/2oz blue Stilton cheese, crumbled
3 tbsp ground hazelnuts
75g/3oz fresh or frozen raspberries
freshly ground black pepper
one 1.6 to 1.8kg (31/2 to 4lb) leg of lamb,boned--ask your butcher to do this for you
4 tbsp red wine
300ml/11fl oz chicken stock
2 tsp cornflour
1 tsp Dijon mustard
125g/5oz fresh or frozen raspberries

1 To make the stuffing, cook the spring onions lightly in butter to soften, add the vinegar and set aside.

2 Place the bread in a food processor and reduce to crumbs. Combine with the onions, then add the Stilton, hazelnuts, raspberries and seasoning.

3 Preheat the oven to 200 degrees C / 400 degrees F / Gas Mark 6. Open the leg of lamb out and season well. Spoon in the stuffing, then tie with string.

4 Place the lamb in a roasting pan and cook, allowing 15 minutes per pound, boned weight. When the lamb is cooked, transfer to a warm plate, cover and allow to rest.

5 To make the gravy, spoon off the remaining fat from the pan, and heat it gently over the stove to concentrate the sediment.

6 Stir in the wine, add the chicken stock and simmer.

7 Measure the cornflour into a cup. Add the mustard and combine with 2 tsp of cold water. Add to the roasting pan and stir to thicken.

8 Lastly, add the raspberries and season generously with freshly ground black pepper.

9 Carve the lamb and serve with buttered new potatoes and spring vegetables.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

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