1 whole wing rib, approximately 1.25 - 1.5kg (2 1/2 - 3 lb)
1 1/2 tsp salt
freshly ground black pepper to taste
1 1/2 tsp salt
freshly ground black pepper to taste
for the cheese and lemon topping
2 tbsp lemon juice
125 g (4 oz) Cheddar, Gruyere or Mozzarella cheese, grated
2 tbsp chopped chives
1 tsp French mustard
freshly ground black pepper to taste
2 tsp grated lemon rind
125 g (4 oz) Cheddar, Gruyere or Mozzarella cheese, grated
2 tbsp chopped chives
1 tsp French mustard
freshly ground black pepper to taste
2 tsp grated lemon rind
method
1. Season the meat with salt and pepper, then place the fat side uppermost on the rack of a roasting tin and roast at 160°C (325°F) gas mark 3 for 15 - 20 minutes per 500 g (1 lb) plus 15 minutes (rare) or 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium).
2. To prepare the topping, mix all the ingredients together and spread topping over the meat 20 - 30 minutes before the end of the cooking time.
3. Return the meat to the oven and continue roasting.
4. Allow to rest in a warming drawer for 10 minutes before carving and serving.
2. To prepare the topping, mix all the ingredients together and spread topping over the meat 20 - 30 minutes before the end of the cooking time.
3. Return the meat to the oven and continue roasting.
4. Allow to rest in a warming drawer for 10 minutes before carving and serving.
serving amount
serves 4 - 6
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