Braised Lamb with Canadian Blue Ermite Cheese, Maple Syrup

1. Trim any fat from lamb. Heat oven to 325°F (160°C).In a small pan, melt 4 tbsp (60 ml) butter.  Reserve.
2. Put lamb on counter.  Spread half of the cheese on inside of meat. Sprinkle with jalapeños.  Roll meat and tie it in 4 to 5 places. Brush with melted butter.
3. Put in ovenproof pan with tight lid. Cook for 1 hour, basting with remaining butter from time to time. Increase heat to 425°F (220°C) and cook for 15 to 20 minutes more, to brown.
4. Remove the meat and keep warm. Put pot on high heat and cook 2 minutes. Remove as much fat as you can with a spoon.
5. Add syrup and  red wine and boil 2 minutes. Add stock and reduce until sauce starts thickening. Take off heat and add remaining Canadian Blue Ermite cheese. Whisk in remaining cold butter.
6. Untie lamb, carve in slices, spoon sauce over it and serve.

Yield: 6 to 8 servings