Seared lamb fillet on ciabatta with Stilton butter
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 lamb fillet, trimmed and brushed with olive oil and thyme and seasoned with salt and pepper
- 1 slice, lengthwise, of ciabatta, brushed with olive oil and crushed garlic
- handful of rocket leaves
- 110g/4oz Stilton
- 110g/4oz butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix the Stilton and butter into a paste, lay it on a sheet of cling film and roll into a sausage, about 2.5cm/1in thick. Leave in the fridge to set.
- Then griddle the ciabatta on both sides until golden. Sear the lamb fillet for 2 minutes on each side, then leave to rest and slice. Finally place the rocket leaves and sliced lamb on the bread, top with discs of Stilton butter, leave to melt and serve.
Plating
Cookware for this recipe
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Saucepan
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Griddle
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Chef's knife
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Cutting board