Blue Cheese Lamb
Blue Cheese Lamb

Ingredients

Method

  • 3 tbsp olive oil
  • 150g noisette of lamb, cut into three pieces, or 3 large lamb medallions
  • Salt and pepper
  • 1 thick slice of white bread
  • 1 garlic cloves, finely chopped
  • Juice and zest of 1 lemon
  • 50g blue cheese, chopped
  • Buttered leeks, to serve
  • Preheat the oven to 180C. Heat up a tablespoon of olive oil in a frying pan, season the lamb medallions well, and then sear for a couple of minutes on each side until nicely browned. Meanwhile, pop the bread, cheese, garlic, lemon, and some seasoning into a food processor, and blitz to make a crust.
  • Pack the crust mixture on top of the lamb medallions, and then transfer to the oven for about 6 minute, or until done to your liking. Allow to rest for 5 minutes, then serve on a bed of buttered leeks, spinach, or other dark leafy greens.
30 mins
1 serving
This recipe pairs perfectly with the Tertini Shiraz 2017 from Hilltops, Australia.

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