14/06/12 -

A Delicious Dish for Dads…

The perfect gift this Father’s Day (June)


Thinking of an original present for your dad each Father’s Day can often be tricky, so this year why not impress with your culinary skills instead. Dads love a dish with flavour and, with the weather more like winter than summer, this roast lamb with Stilton and raspberry sauce recipe will be sure to put a smile on his face this Sunday.


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 reduced salt 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 the pan 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              


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