Ingredients:

2 strips thick-cut guanciale diced

2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)

8 large eggs

3 tbsn cream

1 tsp Dijon mustard

½ tsp salt

¼ tsp ground black pepper

⅓ cup shredded gruyere 

½ bag roughly chopped fresh spinach

½ cup finely chopped chives about

Method: 

1      In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.

2      In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.

3      Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.

4      Scatter the chopped spinach and chives evenly over the egg mixture.

5      Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.

6      Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.

7      Slice and serve the dish warm, garnished with additional chives if desired.

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