We have just launched a new range of butters to help add flavour to your protein. Here is a recipe by Chef Barry using the Confit Garlic Butter
8 x lamb loin chops
500g baby or new potatoes
2 tbsp of capers
400g tenderstem broccoli
2 tbsp parmesan cheese
100ml veg or olive oil
1 pot of Provenance Confit Garlic & Herb Butter
5g flat leaf parsley
Preheat the oven to 180 deg C.
Start by adding the potatoes to a pot of water. Season well with salt and put on a high heat to boil until tender.
When potatoes are al dente, remove from the boiling water with a slotted spoon and drain dry. Add a little more salt to the same boiling water and blanch the broccoli for 2 mins, then drain also.
Add a layer of olive oil to a roasting tray and add the potatoes. With a mug or ramekin, gently and lightly crush the potatoes until they burst a little. Mix the potatoes in the oil until they are coated and season with salt and pepper. Roast in the oven for 25 mins or until they start to get golden.
While they're roasting, put a pan on a medium high heat. Season the chops well with salt and pepper and cook for around 3-4 mins each side. Add about half of the pot of the Garlic Confit Butter and baste the chops until cooked to your liking (55-60 degrees C for a good blushing pink), allow to rest while you finish the potatoes.
Remove the potatoes and turn the heat up to 200deg C. Add the broccoli, capers, parmesan and flavoured butter to the tay with the potatoes and give a gentle mix. Return the tray to the oven for another 5-10 mins to get crispy and golden.
When done, remove from the oven and add some chopped parsley. Serve a good amount of the potatoes and broccoli with two chops per person.