Serves 2

Time 30 mins

 

Ingredients:

 2 lamb backstraps (trimmed) pre-order these with our team online@provenacenbutcher.com or speak to the team at your local store

Olive oil

sea salt

freshly ground black pepper

small radicchio, leaves separated

anchovy fillets

small garlic clove

muscatel vinegar

4 tbsp good olive oil

 

Method

Rub the lamb tenderloins with olive oil, sea salt, and freshly ground black pepper. Let them rest at room temperature for 15 minutes.

Heat a grill pan or skillet over medium-high heat. Sear the tenderloins for 4-6 minutes per side for medium. Remove from heat, cover loosely with foil, and let rest for 5 minutes.

Toss the radicchio leaves with a drizzle of olive oil and a pinch of salt. Grill or sear quickly until just wilted and slightly charred.

Finely mince the anchovy fillets and garlic. Whisk together with muscatel vinegar, 4 tbsp of good olive oil, and a pinch of black pepper until emulsified.

Slice the rested lamb thinly. Arrange over the radicchio and drizzle with the anchovy dressing. Serve immediately.

 

Chef's note

While the lamb rests, prepare the dressing to maximise efficiency.

Swap muscatel vinegar with sherry or white wine vinegar for a similar tang. if anchovies aren’t your thing, use capers for a briny punch.

For extra flavour, marinate the lamb with olive oil, garlic, and rosemary for an hour before cooking. Use pre-washed mixed greens if radicchio isn’t available to save prep time.

 

Serves 4–6

Time 5.2 hours

 

Ingredients:

1 whole lamb shoulder (bone-in, 2–2.5 kg)

Sea salt & freshly ground black pepper

1 kg banana shallots, peeled and halved

30g fresh garlic, smashed

150 ml white wine

200 ml lamb or chicken stock

2–3 sprigs rosemary, leaves finely chopped

A splash of fig leaf vinegar

6–8 cloves black garlic, chopped

2 tbsp extra virgin olive oil

4 tbsp capers, rinsed

Fresh dill, chopped

2 tbsp toasted pine nuts

 

Method:

Preheat your oven to 160°C.

Generously season the lamb shoulder with sea salt and black pepper. Rub with olive oil and rosemary.

In a large roasting pan, scatter the halved banana shallots and smashed garlic. Place the seasoned lamb shoulder on top. 

Pour in the white wine and stock around (not over) the lamb to maintain the crust.

Cover tightly with foil and roast for 3.5–4 hours until the meat is tender and pulls apart effortlessly.

Remove foil, baste the lamb, and roast uncovered at 200°C for 20 minutes to achieve a crispy, caramelised exterior.

Rest the lamb for 20 minutes, reserving the shallots and pan juices.

In a bowl, mix chopped black garlic, capers, fresh dill, a splash of fig leaf vinegar, and toasted pine nuts with a drizzle of olive oil. Season to taste.

 

Plate the lamb with the caramelised shallots, spoon the black garlic-caper relish generously over the top, and drizzle with reserved pan juices.

 

Chef's Notes:

Roast the shallots underneath the lamb to soak up flavourful juices, turning them into sweet, umami-packed gems.

De-glaze the pan after roasting with a splash of fig leaf vinegar to create an intense, tangy sauce.

Swap fig leaf vinegar with pomegranate molasses for a sweet-tart note.

serve with some Turkish flat breads and a yogurt-dill sauce.

 

Serves 3–4

Time 45 mins

Ingredients:

1 beef flank steak (900 g–1 kg), butterflied if needed 

olive oil

sea salt & freshly ground black pepper

200g wild mushrooms (chestnut, shiitake, oyster), finely chopped

2 large onions, thinly sliced 

2 garlic cloves, finely chopped

150g spinach 

small knob of butter (optional)

a few rosemary sprigs

 

Method:

Pre-heat the oven to 200deg C (400def F).

Lay the butterflied flank steak flat, drizzle with olive oil, and season both sides generously with sea salt and cracked black pepper.

In a hot pan with a splash of olive oil, sauté onions until caramelised. Add the garlic and cook briefly, then stir in the chopped mushrooms. Season and cook until moisture evaporates. Toss in spinach until wilted. Optionally, add a knob of butter for richness. 

Spread the mushroom-spinach mixture evenly over the steak. Roll tightly from one end and secure with kitchen twine. 

Sear the rolled steak on all sides in a hot pan with olive oil and rosemary sprigs to infuse the flavour. Then, roast in the oven at 200°c (400°f) for 20–25 minutes for medium-rare.

Let it rest for 10 minutes before slicing into thick, juicy rounds.

 

Chef notes

• Add a smear of dijon mustard on the steak before adding the filling for depth.
• Try 'dry brining' the steak with salt a few hours before cooking; it intensifies flavour and softens texture. 
• Swap spinach for kale for texture.
• Add crumbled blue cheese to the filling for a spicy bite.
• Finish with a drizzle of balsamic reduction for a sweet-tangy contrast.

 

 

Serves: 4–6

Time: 4 hrs.

 

Ingredients:

1.8–2 kg pork belly, skin on

 sea salt

freshly ground black pepper

2 fennel bulbs, sliced

2 apples, cut into wedges

2 onions, sliced

2 tbsp white miso

2 tbsn maple syrup

1 tbsp english mustard

1 tbsp wholegrain mustard

2 tbsp olive oil

black pepper

150 ml dry cider

150 ml pork or chicken stock

Method:

Preheat the oven to 220°c (428°f). Score the pork belly skin and rub generously with sea salt and black pepper.

Place the sliced fennel, apples, and onions in a roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

In a small bowl, mix white miso, maple syrup, english mustard, and wholegrain mustard to form a paste. Rub this mixture over the meat side of the pork belly, leaving the skin uncovered.

Lay the pork belly skin-side up over the fennel, apples, and onions. Roast in the oven for 30 minutes until the skin starts to crisp.

Reduce the oven temperature to 160°c (320°f). Pour the dry cider and stock into the tray without wetting the pork skin. Roast for an additional 2 to 2.5 hours until the meat is tender.

Increase the oven temperature back to 220°c (428°f) for the last 15 minutes to achieve extra crispy crackling.

Rest the pork belly for 15 minutes before slicing. Serve with the roasted fennel, apples, and onions, spooning some of the reduced pan juices over the top.

Chef’s notes:

For perfect crackling, ensure the skin is as dry as possible before roasting. Pat dry with paper towels and leave uncovered in the fridge overnight if time allows.

Serves 3–4

Time 1.35hr

 

Ingredients:

1 whole chicken (about 1.6–1.8 kg)

568ml buttermilk

4 garlic cloves, lightly crushed

1 red chilli, sliced (seeds out if you want it gentle)

zest of 1 lemon

juice of ½ lemon

olive oil

sea salt

black pepper

 

Method:

Pat the chicken dry. Season generously all over with salt and pepper.

Place the chicken in a deep casserole or lidded roasting dish.

Pour in the buttermilk around the chicken.

Add the garlic, chilli, lemon zest, and lemon juice.

Drizzle lightly with olive oil.

Cover with a lid or foil.

Roast at 160°c for 1 hour 20 minutes.

The buttermilk will split slightly which is fine as it becomes the sauce.

Remove the lid and increase the oven to 210°c.

Roast uncovered for a further 20–25 minutes until the skin is golden and the chicken is cooked through.

Remove from the oven and rest for 15 minutes.

Spoon some of the garlicky buttermilk juices over the chicken before serving.

 

Chef notes:

Before seasoning with salt and pepper, consider dry brining the chicken. Rub it with salt and let it sit uncovered in the fridge for a few hours or overnight to enhance the flavour and achieve crispier skin.

Marinate the chicken in buttermilk with garlic, chili, and lemon zest for up to 24 hours before pot roasting.

Whisk a spoonful of dijon mustard or a splash of white wine into the garlicky buttermilk sauce while the chicken rests. simmer briefly to meld the flavours for a tangy, creamy finish.

 

 

Serves: 2

 

Ingredients

8 lamb cutlets, trimmed

olive oil (plus extra for drizzling)

sea salt

freshly ground black pepper

fresh mint, finely chopped

red onion, shaved thinly 

1 tbsp capers, rinsed and finely chopped

small handful fresh tarragon, finely chopped

fresh parsley, finely chopped

1 tsp dijon mustard

zest of ½ lemon 

¼ cup olive oil

 

Method:

Rub the lamb cutlets with olive oil, sea salt, and black pepper. Let them rest at room temperature for 20 minutes. 

In a bowl, combine the capers, mint, tarragon, parsley, dijon mustard, lemon zest, and olive oil. add a pinch of black pepper. Mix well.

Preheat a grill or griddle pan over high heat. Sear the cutlets for 2–3 minutes per side for medium-rare, or adjust timing to your preferred doneness.

Remove from heat and let them rest, loosely covered with foil, for 5 minutes to retain juices.

Arrange cutlets on a plate, top with the herb dressing, and sprinkle with red onion shavings, mint and coriander leaves. Drizzle a bit of olive oil to finish.

 

Chef’s notes 

- Marinate the lamb in the herb dressing for 30 minutes before grilling for deeper flavours.

- Use a thermometer for precision 54°c is ideal for medium-rare.

- Toss some toasted pine nuts over for texture.