Loin of Chalk Downland Lamb stuffed with Goats Cheese, Sundried Tomatoes and Olives

I was set a challenge by Marlborough News Online to create a menu using only ingredients found at the Marlborough Communities Market. See the article at http://www.marlboroughnewsonline.co.uk/features/food-drink/recipes/1506-local-ingredients-given-a-mediterranean-twist . This is what I made from some beautiful artisan ingredients made in Wiltshire. Try this recipe for Mother's Day Lunch.

1kg/2.2lbs of Chalk Downland Lamb Loin

For the stuffing

150g/ 6oz Preston West Farm goats cheese

 50g/2oz sundried tomatoes- chopped

50g/ 2oz kalamata or other black olives - chopped
1 teaspoon fresh thyme leaves - chopped

For roasting
olive oil
6 cloves of garlic -unpeeled
juice of lemon

salt and pepper

Mix all the stuffing ingredients together in a bowl.
Open out the loin of lamb to give you a squarish piece of meat. The loin may already have been rolled and tied in which case cut the strings to open the loin out.
Spread the stuffing evenly across the lamb loin and then roll it back up and tie it with string to give you a rolled up joint.

Place the loin of lamb in a roasting tin.
Pour over 2 tablespoons of olive oil and the lemon juice. Add the unpeeled garlic cloves to the pan. Don’t worry about peeling them as these are just to add flavour to your meat.

Place your meat in the oven at the preheated temperature for 30 minutes. After this time turn down the heat to Gas mark 4/ 180ᵒC . Remove the lamb from the oven and pour over a wine glass of white wine. Place back in the oven to roast for another 30 minutes. The wine, lemon and garlic will create a lovely gravy while the meat cooks. Cook for 20 more minutes by which time the lamb will be cooked through.

Serve with some roasted potatoes and steamed green beans dressed with a little olive oil and lemon while still warm.