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 

Ingredients:

780g beef short rib (1 rib)

1 carrot, peeled

1 plum tomato, halved

1 bunch of parsley, with the stalks removed

2 red chillis, halved

1 onion, peeled and sliced

10g vegetable oil

2 sprigs of rosemary

4 bay leaves

½ bulb of garlic

2 cups beef stock 

400 ml water

2 tablespoons crème fraiche

1 tablespoon whole grain mustard

Salt and pepper

 

Method:

Preheat your oven to 160°C.

Heat vegetable oil in a large ovenproof pot over medium-high heat. Add the beef short rib and brown on all sides.

Once browned, remove the beef and set aside.

In the same pot, add the carrot, onion, plum tomato, red chili peppers, rosemary, bay leaves, and garlic. Sauté until the onions are translucent.

Deglaze the pot with the beef stock and water, scraping up any browned bits from the bottom.

Return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven.

Braise in the oven for 2.5 to 3 hours or until the meat is tender and falling off the bone.

Remove the pot from the oven. Take out the beef and set aside to rest.

Strain the cooking liquid, discarding the solids.

Simmer the strained liquid over medium heat until slightly thickened.

Stir in crème fraiche and whole grain mustard, then season with salt and pepper to taste.

 

"I always create a stock with my leftover chicken bones.  When you are buying a quality piece of meat, it is worth using up every last bit of it and this soup, using the Sichuan Spatchcock Chicken from the previous recipe, really hits the spot with the Sichuan flavour giving it another dimension.  Or you can use it with any whole chicken carcass such as the weekend roast. The beauty of this is that you can use up lots of random veg from the fridge. As long as you do the base of olive oil, onion + garlic which gives it body, the rest can be a mix.  The below is what I had to hand."

Ingredients:

Leftover chicken bones from the Sichuan chicken recipe card or any chicken carcass

4 litres of water

Extras:

2 tbsp olive oil

1 white onion, sliced

4 garlic cloves, sliced

1 medium carrot, thinly sliced

1 peeled sweet potato, cut into 2cm pieces

1/2 broccoli, roughly chopped

200g cooked beans of choice (I did borlotti)

100g button mushrooms 

200g leftover roast squash

Toppings:

Parmesan cheese and Nina's Saucy Chilli Sambal (available at Provenance Shops)

Method:

Set a large stock pot to a medium to high heat + add in the chicken bones.  Cover with water, about 4 litres.  Bring to a boil + then down to a simmer for 1 hour. 

While that cooks, start on soup base, set a large frying pan to a medium heat + add 2 tbsp olive oil followed by the sliced onion.  Simmer until caramelised for about 15min adding a little more olive oil if needed.  Then add the garlic + fry for 2mins. 

After 1 hour, sieve the stock.  Remove any leftover bits of chicken from the bones + place to one side.  Add sieved stock back to the stock pot as well as contents of frying pan, chopped carrots + sweet potato. Bring to a boil + then simmer for 8mins.  Then add broccoli + mushrooms + simmer for 2-3mins to cook. Next, pour in beans, roast squash, leftover chicken + check seasoning. 

Serve hot with some grated cheese on top + a spoon of Chilli Sambal.  Store for 3 days in the fridge or freeze.

 

You can find Nina's Saucy Sauces online for delivery and in-store. Follow Nina for more inspiring recipes here.

Feeds 2-3

 

Ingredients:

Beef broth

500g oxtail, cut into large chunks 

1200ml water

1 onion peeled and cut into chunks 

1 carrot cut large chunks

1 thumb-sized ginger, sliced

1 star-anise

1 small piece cassia or cinnamon stick

1 bay leaf

½ tsp Sichuan peppercorn - optional

1 pinch fennel seeds - optional

3 tbsn light soy sauce

2 tbsn white rice vinegar

½ tbsn brown sugar

1 teaspoon salt

Rest of the dish per serving:

200g buck wheat soba noodles 

1 egg fried per person

One head of bok choy, leaves seperated

1 tsp chilli oil (optional)

1 tsp roasted sesame seeds

beef broth 

 

 Method:

Start with the ox tail beef broth. In a large pot, combine the oxtail, water, onions, carrot, ginger, star anise, cassia/cinnamon, bay leaf, Sichuan peppercorn, and fennel seeds.

Bring to a boil, then reduce the heat and simmer for about 2 hours until the meat is tender.

Add soy sauce, rice vinegar, sugar, and salt. Stir well.

Simmer for an additional 30 minutes.

Remove from heat and pick the meat off the bone, pass the liquid 

To prepare the dish cook the buckwheat soba noodles according to the package instructions and drain them.

In a pan, fry the egg to your desired doneness.

Bring the beef broth and oxtail to a simmer in a pot.

Add the choy leaves to the broth and cook until just wilted.

Place the cooked noodles into a bowl, pour the hot beef broth over them, and top with the fried egg.

Drizzle with chili oil if using, and sprinkle with roasted sesame seeds before serving 

 

For the meatballs

500g grass-fed beef mince 

1 tsp oregano

1tsp chilli flakes

1 beef oxo cube

Salt and pepper

 

Method:

Crumble the beef oxo cube and set aside.

In a large bowl, combine the beef mince, oregano, chilli flakes, crumbled oxo cube, salt, and pepper. Mix well until the spices are evenly distributed.

Roll the beef into desired ball size

Heat a non-stick pan over medium heat. Add the seasoned beef mixture to the pan.

Cook the balls, stirring frequently, until it is browned and cooked through, about 8-10 minutes.

Taste and adjust the seasoning if necessary.

 

For the sauce

1 onion, sliced

2 garlic cloves, sliced

2 sprigs of thyme

2 sprigs of rosemary

1 carrot, sliced

200ml beef stock

2 tablespoons olive oil

200ml red wine

A few leaves of cavolo nero

½ jar of cannellini beans

1 tin of chopped tomato’s

 Method:

1.     In the same pan you have just cooked the meatballs in, Heat the olive oil in a pan over medium heat.

2.     Add the sliced onion, garlic, carrot, thyme, and rosemary. Sauté until the vegetables are tender.

3.     Pour in the red wine and let it simmer until reduced by half.

4.     Add the beef stock, tomato’s and bring to a gentle boil.

5.     Add back the meat balls and cook for 20 mintues

6.     Stir in the cavolo nero and cannellini beans, and cook until heated through.

7.     Season with salt and pepper to taste before serving.