CookingBauer XcelMeat, Recipe

Lamb loin chops stuffed with Stilton served with chunky veg wedges

CookingBauer XcelMeat, Recipe
 Lamb loin chops stuffed with Stilton served with chunky veg wedges
Welsh%20Lamb%20loin%20chops%20stuffed%20with%20Stilton%20served%20with%20chunky%20veg%20wedges.jpg

Method

  1. Preheat oven to 200ºC/400ºF/Gas Mark 6.
  2. Place the vegetables on a large baking tray, spread out into a single layer and drizzle with olive oil and a little salt.
  3. Place in the oven and bake for about 30-40 minutes until tender and golden. Tempting to eat them there and then but resist!
  4. Place the chops on a board, and using a sharp knife carefully make a slit in the fat side of each chop to create a shallow pocket.
  5. Take a slice of cheese and push into the pocket. Use the rosemary sprigs or cocktail sticks to secure the cheese in place. Rub the outside of each chop with a little olive oil and season.
  6. Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned. Some melted cheese will probably escape into the grill pan, scoop it up and spoon onto the cooked chops. Or if no-one is looking spoon it into your mouth!
  7. Serve with the chunky wedges.

Tip

Give lamb chops a tasty makeover by stuffing them with blue cheese

Ingredients

4-6 lean Welsh lamb loin chops
50g (2oz) Stilton cheese or other similar blue cheese, cut into 6 thick slices
Olive oil
Salt and black pepper
Rosemary sprigs or cocktail sticks
Chunky roast veg: Butternut squash, sweet potatoes, beetroot, carrots- cut into chunky wedges

Notes

Time: 20 mins
Serves: 4
Nutrition: n/a