panfried

Panfried lamb shortloin with greens and greek lemon sauce

Lamb

Tbsp oregano

½ tsp Cracked black pepper

Garlic cloves, squashed

Tbsp Extra virgin olive oil

500 ml Chicken stock

Lemon juice, fresh

broccoli

g Snow peas, stalk ends cut off (Main)

Spinach leaves (Main)

Lemon, zest only

servings Steamed rice

Put the lamb into a large bowl and add the oregano, pepper, garlic and oil. Mix well and leave to marinate for 1 hour.

Bring the stock to a very gentle simmer in a saucepan.

Put the egg yolks and lemon juice into a roomy heatproof bowl and beat well. Reserve.

Remove the garlic from the lamb and season the lamb with salt. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium (pink and juicy on the inside but cooked). Remove from the heat, place on a plate, loosely cover with foil and allow to rest while you cook the vegetables and make the sauce.

Bring a large saucepan of salted water to the boil and add the broccoli. Bring back to the boil and boil 3 minutes then add the snowpeas and spinach and boil a further 2 minutes. Drain well.

Bring the stock to a rolling boil then remove from the heat. Whisking continually, add the stock slowly to the egg yolk and juice mix. Pour back into the saucepan and place directly over moderate heat and stir until the sauce thickens slightly. Do not boil or it will curdle. Taste and season with salt.

Slice the lamb on the diagonal across the grain of the meat. Serve the lamb on the vegetables with the sauce over it and sprinkled with the zest and the rice on the side.

Pan-fried snapper with lemon butter

Butter

Pine nuts

Snapper fillets, approx 150 grams each, pin-boned (Main)

Lemons,

Baby spinach

Green beans, blanched

Heat a large non-stick frying pan over high heat. Add the pine nuts and cook for 12 minutes or until golden. Remove from the pan and set aside.

Reduce the heat to medium, add 1/4 of the butter and the snapper to the pan and cook for 3-4 minutes each side or until golden and cooked through. Add the remaining butter and lemon rind to the pan and cook for a further 30 seconds or until the butter has melted.

To blanch green beans, place the beans in a heatproof bowl and pour over boiling water. Allow to stand for 12 minutes or until bright green and tender, then drain.

Serve snapper with the baby spinach, beans, lemon wedges and pine nuts and spoon over the butter sauce.

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Panfried lamb shortloin with greens...

Pan-fried snapper with lemon butter

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Panfried lamb shortloin with greens...

Pan-fried snapper with lemon butter

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