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➕ Add to Preferred SourcesBest Roast Lamb with Blue Cheese Toasted Sandwich Recipe
Roast Lamb with Blue Cheese+HEAVENLY: One second and one first today. Our 2nd trial recipe for ChillaxBBQ Toasties. Our 1st ever delivery. Woo Hoo. OK, I’ll admit it was to a safe audience, being Wifey at work. And, yes the delivery company was yours truly by hand – DaddyRoo?
Good fun though, and I liked the outcomes of today’s ‘experiment’. I used the left-over lamb from yesterday and turned it into a new dish, which was just spanking. This is in mind of my ‘no/minimal wastage’ mantra. She’s a beauty. She is; Roast Lamb ‘w’ Blue Cheese Toastie – ChillaxBBQ.
Beautiful toasted crunch and colours. I actually lightly fried the bread in my ScanPan Skillet in some beef dripping. Fat = Flavour. I also fried off the re-used lamb slices and got them to a nice crisp. Let’s not forget it is all about eyes, nose, mouth in that order. So crispy charred lamb looks amazing, who doesn’t love the look of Kebab/Gyros meat on a spit? Then you get that wafty aroma of the lamb. And finally the crunch and yummo flavour hits. Let’s add to this some blue cheese for some serious Umami inclusion and you have a holy Trinity, my friends. Check this beautiful thing out…
How To Make Our Roast Lamb With Blue Cheese Toastie Recipe At Home
This is not a diet recipe. This is proper comfort food for cold evenings, Sunday lunches, or whenever you fancy treating yourself like royalty. Think succulent roast lamb, oozy blue cheese, crispy bread fried in luxurious Wagyu beef tallow, and enough flavour to make your neighbours suspiciously appear at the front door.
Ingredients (Serves 4)
For the Roast Lamb
- 1.5kg leg or shoulder of lamb
- 4 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 lemon, zested
For the Blue Cheese Toasties
- 8 thick slices sourdough or rustic country loaf
- 150g blue cheese (Stilton, Gorgonzola, or Roquefort)
- 50g butter, softened
- 3 tbsp Wagyu beef tallow
- Optional: caramelised onions or rocket
Optional Gravy
- Lamb roasting juices
- 250ml beef stock
- 1 tbsp flour
Method
Step 1: Roast the Lamb
- Remove lamb from the fridge 1 hour before cooking.
- Score the fat lightly with a knife.
- Rub with olive oil, garlic, rosemary, lemon zest, salt, and pepper.
- Roast at 220°C for 20 minutes to colour the outside.
- Reduce heat to 180°C and continue roasting:
- Rare: 15 mins per 500g
- Medium: 20 mins per 500g
- Well done: 25 mins per 500g
- Rest under foil for at least 20-30 minutes before carving.
Chef Kenno’s tip: Never skip the resting. The juices need time to redistribute or you’ll end up with a dry lamb tragedy.
Step 2: Make the Wagyu Tallow Fried Blue Cheese Toasties
- Butter one side of each slice of bread.
- Spread blue cheese generously on the unbuttered side.
- Add caramelised onions if using.
- Sandwich together.
- Heat a heavy frying pan over medium heat.
- Add the Wagyu beef tallow and let it melt.
- Fry the sandwiches gently for 3-4 minutes per side until deeply golden and crispy.
- Press lightly with a spatula while cooking.
The bread should emerge gloriously crisp, golden, and infused with rich beefy goodness.
Step 3: Assemble
Pile thick slices of roast lamb onto a platter and serve alongside the blue cheese toasties. Spoon over a little gravy and finish with fresh rocket or watercress for some freshness.
Chef Kenno Serving Suggestions
This dish absolutely sings with:
- Mint sauce or salsa verde
- Roast potatoes cooked in Wagyu tallow
- Honey-glazed carrots
- A bold Shiraz or Cabernet Sauvignon
- Plenty of napkins
As Chef Kenno says: “If your fingers aren’t covered in lamb juices and melted blue cheese by the end, you’ve done something wrong.” 🐑🧀🍞🔥🍷
Roast Lamb Sandwich with Blue Cheese Recipe: Conclusions
I like it. I like it a lot… Melty blue cheese underneath crunchy charred lamb, in between toasty beef-fat fried sourdough. Damn!!!
So there you have it. Our 1st attempt. Roast Lamb with Blue Cheese Toastie Recipe was a stonking 1st sandwich to be delivered. Sadly, Wifey ruined it by not eating it until 4 hours later so the bread was soft and soggy, the meat was cold and it was all gloopy.
So, no feedback I can give from a 3rd party on whether it was tasty or not apart from what I ate when I was preparing. It was rather nice actually. The lamb and blue cheese were great bedfellows, so I have to assume that slamming that between some delicious beef-fat fried bread and eating it whilst still hot and crispy would have been absolutely delicious – ENJOY!!!