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!

 

Ingredients
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
Gravy
4 tbsp red wine
300ml/11fl oz chicken stock
2 tsp cornflour
1 tsp Dijon mustard
125g/5oz fresh or frozen raspberries
Method

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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