Welsh Lamb Loin Chops Stuffed with Stilton Served with Chunky Veg Wedges

eatwelshlamb.com

Serves: 4

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 – use a selection of your favourite vegetables, cut into chunky wedges

Method

  1. Preheat oven to Gas 6, 200ºC, 400ºF.
  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.

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