Author Notes
Twenty years ago an English friend, Hammond Pruitt, posted a short description of a roast lamb he had fixed for a dinner party that he stuffed with blue cheese and mint. He didn't have a recipe, it was something he invented on the spot, but it sounded so good I had to try it and developed a recipe. It's a perfect example of simple often being best. —Kevin
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Ingredients
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1
boned leg of lamb
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1/2 pound
blue cheese - crumbled (I prefer Point Reyes)
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1 bunch
mint - chiffonade (about 1/2 cup)
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1
lg shallot - peeled, cut in half length-ways and sliced thinly
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Salt and pepper
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1 cup
red wine
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1/4 cup
pine nuts - finely ground*
Directions
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Heat oven to 350 degrees.
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Trim most of the fat from the roast, pound it flat and season interior with salt and pepper. Sprinkle with all but 3 tablespoons of cheese and then mint, and shallots. Roll up and tie with twine.
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Season exterior with salt and pepper, wrap completely in heavy aluminum foil, and roast until internal temperature is 130 degrees. Fold foil back from roast, increase heat to 450 degrees, and cook until browned on top and internal temp is 140 degrees. I highly recommend a digital probe thermometer.
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Remove roast from oven and drain juices into a sauce pan. Loosely re-cover with foil and allow to rest.
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Reduce roast juices in half over high heat. Reduce heat to medium high, add wine, and reduce to previous level. Stir in pine nut flour and continue cooking until sauce begins to thicken. Remove from heat and stir in remaining blue cheese.
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Slice roast and serve topped with sauce.
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