Salmon and broccoli with zesty lemon herb sauce

From Clean Eating
Serves 4

Ingredients

2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

Rack of lamb with black olives, new potatoes and red pepper yoghurt

From Waitrose food
Serves 6

Ingredients

500g Jersey Royals (or other new potatoes), halved (or quartered if large)
Mint stalks
3 tbsp vegetable oil
3 x 650g British lamb racks
2 tbsp unsalted butter
120g pitted black olives, drained and chopped
50ml extra virgin olive oil plus extra to serve

Red pepper yoghurt
small jar roasted red peppers, drained
250g natural yoghurt
25g pack basil, leaves roughly torn

Cook the potatoes in a pan of boiling, salted water for about 15 – 18 minutes, until tender. Drain, loosely cover with foil to keep warm and set aside

Meanwhile, preheat the oven to 200 degrees. Heat the oil in a large ovenproof frying pan set over a high heat. Score the fat on the lamb racks, season and fry, fat-side down, for 3 – 4 minutes, until golden. Sear on each of the remaining sides for about 1 minutes, then lower the heat and add the butter. Baste the lamb, turning it regularly for a further 4 minutes. Transfer to the love, fat-side up, until cooked to your liking (it will take about 10-12 minutes for medium rare). Cover the lamb loosely with foil and set aside to rest.

For the yoghurt, pat the peppers dry on kitchen paper, removing any excess seeds. Roughly chop them and mix into the yoghurt with most of the basil leaves; season with black pepper and set aside.

Crush the potatoes roughly with a fork and mix with the chopped olives and olive oil; season and transfer to plates or a larger platter. Slice the lamb and serve on top of the potatoes, with the yoghurt alongside. Scatter with the reserved basil leaves and drizzle with more oil before serving.

Used a boneless lamb leg and sweet potatoes instead. For the lamb leg, it was about 650g. I still browned it in accordance with the instructions above but popped it into the oven for 30 minutes at 190 degrees. I found it a bit overcooked so the next time, I will reduce the cooking time in the oven to 25 minutes.