Roast Lamb, Stuffed With Stilton

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 (3/4 lb) lamb tenderloin, about
• 1/3 cup stilton cheese or 1/3 cup blue cheese or 4 1/2 ounces creamy goat cheese
• 2 green onions, finely chopped
• 1/2 teaspoon fresh ground black pepper
• toothpick
• 2 teaspoons teriyaki sauce or 2 teaspoons soy sauce
• 1 teaspoon vegetable oil

Recipe

• 1 preheat oven to 450 degrees f (230c).
• 2 line a baking sheet with foil and set aside.
• 3 in a small bowl, using a fork, mash cheese and mix well with onions.
• 4 using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
• 5 place meat on a large cutting board.
• 6 using a sharp knife, slice lamb lengthwise, down the center, cutting almost but not completely through the meat.
• 7 spread out at flat as possible.
• 8 cover with a piece of plastic-wrap.
• 9 using a meat mallet, pound lamb just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
• 10 sprinkle pepper over lamb.
• 11 place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
• 12 fasten with a few toothpicks.
• 13 place, toothpick-side down, on baking sheet.
• 14 in a small bowl stir teriyaki (or soy) sauce with oil.
• 15 brush over lamb.
• 16 roast, uncovered in centre of 450f (230c) oven until lamb is firm when pressed; (from 20-25 minutes).
• 17 don't worry if a little melted cheese leaks out.
• 18 remove from oven and let stand 5 minutes.
• 19 serve with roasted new potatoes and balsamic green beans and pancetta.