Spaghetti With Lamb And Roquefort Sauce

• 2-3 tbsp oil
• 1 lb lamb, cut into small cubes
• 1 None onion, peeled and finely diced
• 2 cloves garlic, peeled and finely chopped
• 2 None crisp apples, cored and cut into wedges
• 2 cups apple cider
• 1 cup whipping cream
• 1/4 lb Roquefort cheese, diced
• 1 tbsp cornstarch, mixed with a little water into a smooth paste
• 16 oz spaghetti
• 4 sprigs fresh flat-leaf parsley, finely chopped

1. Heat the oil in a frying pan and brown the lamb over high heat, turning. Season with salt and black pepper and remove from the pan. Add the onion and garlic and saute for 1 min. Add the apples and saute for 2 more mins, then add the cider, cream and cheese and simmer over low heat for 6 mins. Season again with salt and black pepper then stir in the cornstarch and bring to a boil again. Add the lamb and heat through.
2. Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain, add to the lamb and toss well. Serve sprinkled with parsley and more black pepper.

oil, lamb, onion, garlic, crisp apples, apple cider, whipping cream, roquefort cheese, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22860 (may not work)