Normally I prefer to put my own stuffings and marinades together but more than occasionally can be tempted by something that looks really good. The guys at Blue Rock butchers in Bisley put this together:
Lamb, stuffed with some Halloumi cheese, rosemary and olives. Coriander crust. Did this on the weber, indirect with lid on for about 25 - 30 mins. It was truly fantastic, what a great idea - wish I'd come up with it.
Put it in foil to rest and grilled some asparagus basted in lemon juice and olive oil. Just done until starting to blacken but still slightly crunchy. I loved the dish and will definitely do it again, probably with a bit of garlic thrown in - either stuffed in the lamb, or with the asparagus.
All this finished off with a green salad and a bottle of South African pinot noir. Excellent stuff.
