Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2
Cook's Tip :

A mature cheddar cheese can be used as an alternative to the Stilton. Take care not to overcook the meatballs as the cheese could start to escape.

Ingredients :
  • 6 ounces (175 g) ground (minced) Lamb
  • 1 thick slice white bread, crusts removed
  • 1 tablespoon (15 ml) milk
  • 1 small onion, grated
  • 2 teaspoon (10 ml) paprika pepper
  • 2 teaspoon (10 ml) fresh rosemary, chopped
  • 2 ounces (50 g) Stilton cheese, cut into 6 pieces
  • Salt and freshly ground black pepper

For the Sauce:

  • 1 ounce (25 g) butter
  • 2 ounces (50 g) mushrooms, chopped
  • 1 ounces (25 g) plain flour
  • 3/4 pt (450 ml) milk
  • 1 tablespoon (15 ml) chopped chives
  • Salt and freshly ground black pepper
Directons :

Preheat oven to 375ºF/190ºC/Gas Mark 5.

Soak the bread in the milk until soft. Mix in the ground lamb, onion, paprika pepper and rosemary. Add plenty of seasoning then divide the mixture into six parts. Wrap each piece around a cube of Stilton cheese. Place in a greased baking tin and cook for 20-30 minutes until brown and cooked. Meanwhile, in a pan melt the butter for the sauce, add the mushrooms and cook for 5 minutes until soft. Stir in the flour then, off the heat, gradually add the milk, stirring well between each addition to make a smooth sauce. Return the pan to the heat, stirring all the time, then bring the sauce to a boil. Simmer for a few minutes until it thickens. Add the chives, check for seasoning, serve with meat balls and complete the meal with new potatoes and a selection of vegetables.