Instructions:

1. Take the lamb out of the refrigerator about an hour before cooking to bring it to room temperature.
2. Preheat the oven to 180°C.
3. Create a thick paste by mixing olive oil, garlic salt, Maldon salt, black pepper, rosemary, thyme, and lemon zest.
4. Coat the lamb evenly with the paste.
5. Place the lamb in a large roasting tin and put it in the oven. Roast for 2 hours (for medium doneness).
6. Once done, remove from the oven and let it rest on a warm plate for 30 minutes.
7. For the gravy, place the roasting tin on the stovetop (or transfer the meat juices to a saucepan, ensuring you scrape up any flavorful bits from the tin).
8. Sprinkle the crumbled stock cubes into the pan and mix.
9. Pour in the hot vegetable stock while stirring. Bring to a boil and lightly season with salt and pepper.
10. Gradually whisk in the cornflour/cornstarch slurry until the gravy thickens. Let it bubble and then turn off the heat.
11. Serve the roast lamb with the flavorful gravy, along with mint sauce, roast potatoes, carrots, and your choice of green vegetables like green beans or sprouts.

1. Prepare the Lamb Chops:
   • Preheat a skillet or frying pan over medium-high heat.
   • Season the lamb chops with salt and pepper on both sides.
   • Add olive oil to the preheated skillet. Place the lamb chops in the skillet and cook for about 3-4 minutes on each side, or until they are browned and cooked to your desired level of doneness. Keep in mind that cooking times may vary based on the thickness of the chops and your preferred level of doneness (rare, medium, well-done).
2. Make the Rosemary Gravy:
   • While the lamb chops are cooking, prepare the rosemary gravy.
   • In a separate saucepan, melt the butter over medium heat.
   • Add the all-purpose flour to the melted butter, whisking constantly to create a smooth paste. Cook for about 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the beef or lamb broth while continuing to whisk, ensuring there are no lumps.
   • Add the chopped rosemary leaves to the gravy and allow it to simmer for 3-5 minutes, or until the gravy thickens. If the gravy becomes too thick, you can add a bit more broth to achieve the desired consistency.
   • Season the gravy with salt and pepper to taste.
3. Serve:
   • Once the lamb chops are cooked, remove them from the skillet and let them rest for a few minutes.
   • Plate the lamb chops and pour the rosemary gravy over them.
   • Serve the Lamb Chops with Rosemary Gravy alongside your favourite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
4. Enjoy:
   • Enjoy this delectable dish of tender lamb chops smothered in aromatic rosemary-infused gravy. The marriage of flavours and textures is sure to delight your taste buds.

Preheat the oven to 400°F (200°C).

1. Roast the Broccolini:
   • Place the washed and trimmed broccolini on a baking sheet.
   • Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the broccolini evenly with the oil and seasoning.
   • Roast in the preheated oven for about 15-20 minutes, or until the broccolini is tender and slightly crispy on the edges. Make sure to flip them halfway through the roasting time for even cooking.
2. Prepare the Winey Mushrooms:
   • While the broccolini is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Add the sliced mushrooms and sauté until they start to release their moisture and turn golden brown, about 5-7 minutes.
   • Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Add Wine and Butter:
   • Pour in the white wine and allow it to simmer for a couple of minutes, allowing the alcohol to cook off and the flavors to meld.
   • Reduce the heat to low and stir in the butter until it’s melted and coats the mushrooms. This will create a rich and slightly creamy sauce.
4. Season and Serve:
   • Season the mushroom mixture with salt and pepper to taste. Keep in mind that the wine and butter will also contribute some flavor, so adjust the seasoning accordingly.
5. Combine and Serve:
   • Once the broccolini is roasted and the mushrooms are sautéed, you can either plate them separately or combine them on a serving platter for a delicious pairing.
   • Drizzle the winey mushroom mixture over the roasted broccolini.
6. Serve:
   • Serve the Roasted Broccolini with Winey Mushrooms as a delightful side dish to complement your main course.

Enjoy your flavorful and savory Roasted Broccolini with Winey Mushrooms!

1. Take the Porterhouse steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C) during this time.
2. While the steak is resting, prepare the herb butter. In a small bowl, mix the softened butter, chopped fresh herbs, minced garlic, salt, and black pepper until well combined. Place the herb butter on a piece of plastic wrap, roll it into a log shape, and refrigerate it until ready to use.
3. Now, let’s prepare the crispy garlic rosemary potatoes. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and black pepper until the potatoes are evenly coated.
4. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or aluminium foil.
5. Roast the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown. Make sure to give them a stir halfway through the cooking time for even browning.
6. While the potatoes are roasting, let’s cook the steak. Preheat a grill or a heavy-bottomed skillet over high heat.
7. Season the Porterhouse steak generously with salt and freshly ground black pepper on both sides.
8. Once the grill or skillet is hot, place the steak on it and cook for about 4-5 minutes on each side for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness. Remember that the thickness of the steak will affect the cooking time.
9. Once the steak is cooked to your desired doneness, remove it from the heat and let it rest for about 5-10 minutes. During this time, the juices will redistribute, resulting in a more tender and flavorful steak.
10. While the steak is resting, take the herb butter out of the refrigerator and slice it into rounds.
11. Serve the Porterhouse steak with a couple of slices of herb butter on top, allowing it to melt over the hot steak.
12. Plate the steak alongside the crispy garlic rosemary potatoes, and you have a delicious and satisfying meal ready to enjoy!

Remember to adjust the cooking time for the steak based on its thickness and your preferred level of doneness. Cooking times may vary, so use a meat thermometer to ensure the steak reaches your desired internal temperature (145°F/63°C for medium-rare).

1. Prepare the breading station: In three separate shallow dishes, place the flour in one, beat the eggs in the second dish, and mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in the third dish.
2. Season the pork cutlets: Pat dry the pork cutlets with paper towels. Season both sides of the cutlets with salt and pepper.
3. Coat the cutlets: Dredge each pork cutlet in the flour, shaking off any excess. Then, dip the cutlet into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring an even coating on both sides. Place the breaded cutlets on a plate and let them rest for a few minutes to set the coating.
4. Heat the oil: In a large skillet, add enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it reaches around 350°F (180°C).
5. Fry the cutlets: Carefully add the breaded pork cutlets to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each side for about 3-4 minutes or until the cutlets are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
6. Drain and rest: Once the cutlets are done, transfer them to a plate lined with paper towels to drain any excess oil. Let them rest for a minute or two before serving.
7. Serve: Serve the pork cutlets hot with lemon wedges on the side. They pair well with a variety of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.

Enjoy your crispy and flavorful pork cutlets in just 30 minutes!