6 fried lamb cutlets 

4 tbsn beetroot crème fraiche (see recipe below)

1 tbsn roasted crushed almonds 

few torn mint leaves 

Crumbed lamb

6 lamb cutlets, fat removed

80g bag of panko bread crumbs

2 eggs

2 tablespoons flour

Method

1.     Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.

2.     Get three shallow bowls or plates.

3.     In the first bowl, place the flour.

4.     In the second bowl, break and whisk the eggs until smooth.

5.     In the third bowl, add the panko bread crumbs.

6.     Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.

7.     Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.

8.     Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.

9.     Repeat the process for all cutlets.

To cook the Lamb Cutlets:

Heat a non-stick skillet over medium-high heat with a little oil.

Once hot, add the breaded lamb cutlets.

Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.

Beetroot creme fraiche 

270g cooked beetroot

100g cream fraiche 

2 tbsn red wine vinegar

1 tbsn maple syrup

8-10 mint leaves  

1 tbsn salts

Few turns of cracked black pepper

Method 

Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.

Add about 10 turns of salt and a few turns of cracked black pepper to taste.

Blend until smooth and creamy, ensuring all ingredients are well mixed.

Leg of Lamb

1 x 3kg Lamb leg

1 tsp Garlic granules

1 tsp Dry rosemary

1 tsp Salt

Few turns of freshly cracked black Pepper

Anchovy and Herb Butter

30g anchovies

2 sprigs rosemary

3 garlic cloves

250g butter, softened

30g parsley leaves

Lyonnaise Potatoes

2 kg potatoes, peeled and sliced thinly

1 large onion, peeled and sliced thinly

500g chicken stock

Fresh thyme

20g salt

100g butter

Method

Take the leg of lamb out of the fridge and pre-heat the oven to 200deg C.

Start by making the potato Lyonnaise.

1.     Melt the butter in a large skillet over medium heat.

2.     Add the sliced onions and cook until they become soft and translucent, about 5 minutes.

3.     Add the potato slices to the skillet, along with the salt, and toss them until they are well coated with butter.

4.     Pour the chicken stock into the skillet and bring to a simmer.

5.     Transfer the potato and onion mixture to a baking dish, spreading it out evenly.

6.     Sprinkle the fresh thyme leaves over the top.

Take the lamb leg and pat it dry using paper towels. This helps the seasoning adhere better.

Using a sharp knife, make small incisions over the surface of the lamb. This will allow the flavours of the seasonings to penetrate the meat.

3.     In a small bowl, mix together the garlic granules, dry rosemary, and salt.

4.     Rub this mixture all over the lamb leg, ensuring even coverage.

5.     Finish by adding a few turns of freshly cracked black pepper to taste. Gently press the seasonings into the meat to adhere.

6.     Place the seasoned lamb leg on the Lyonnaise potatoes.

7.     Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 63°C for medium-rare, or longer if you prefer more well-done.

To make the butter 

Blend Ingredients: In a food processor, combine the chopped herbs, garlic, and anchovies until they form a smooth paste.

2.     Add the butter to the herb-anchovy mix and blend until fully combined.

3.     Transfer the mixture onto a sheet of parchment paper, form into a log, and roll tightly. Chill in the refrigerator until firm. 

8Once cooked, remove the lamb from the oven and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

 Serve the lamb with the lyonnaise potatoes and a few spoons of the anchovy butter

200g Provenance butcher rotisserie chicken, shredded or a leftover cooked chicken

200g jar roasted pepper sliced

1 red apple cut into match sticks

1/2 bag baby spinach

200g green beans, blanched

Balsamic dressing

Balsamic dressing

1 tbsn balsamic

1 tbsn wholegrain mustard 

2 tbsn sweet chilli sauce

1 ½ tbsn olive oil

Salt pepper

Method 

In a large bowl, mix the shredded chicken, roasted peppers, apple sticks, half a bag of baby spinach, and blanched green beans

To make the balsamic dress: in a small mixing bowl, add 1 tablespoon of balsamic vinegar, 1 tablespoon of wholegrain mustard, 2 tablespoons of sweet chili sauce, and 1 ½ tablespoons of olive oil.

Use a whisk or a fork to thoroughly mix all the ingredients together. Keep stirring until the dressing is well-emulsified and has a smooth consistency.

Add salt and pepper according to your preference. Start with a pinch of each and adjust as needed, mixing well after each addition.

If you’re not using the dressing immediately, pour it into an airtight container and store it in the refrigerator. Shake well before using, as the ingredients may separate over time.

2.     Toss the salad mixture with your desired amount of balsamic dressing

3.     Serve immediately