Seared lamb fillet on ciabatta with Stilton butter

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Saturday Kitchen

Method

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.

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

handful of rocket leaves

1 slice, lengthwise, of ciabatta, brushed with olive oil and crushed garlic

110g/4oz Stilton

110g/4oz butter

1 lamb fillet, trimmed and brushed with olive oil and thyme and seasoned with salt and pepper

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