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
Method
1. 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.
2. 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.
