Welsh Lamb loin chops stuffed with Stilton served with chunky veg wedges



Method

  1. Preheat oven to Gas Mark 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.

Recipe Information

Serves 4
Calories 254 kcals
Cooking Time

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

Nutrition Information

  • Calories 254 kcal
  • Energy 1060KJ
  • Fat 14g
  • Saturates 6.1g
  • Salt 0.9g
  • Iron 2.1g
  • 5-a-day 0.5