Herby Lamb with Roasted Broccolini and Kale Salad
This vibrant-green salad of roasted broccolini and kale dressed in a slightly sweet and creamy aioli holds its own against delicious lamb in this simple weeknight update of chops and vegetables.
Recipe
1
Prepare Broccolini
Preheat oven to 180°C fan-forced. Cut broccolini into thirds. Place on a large baking tray and drizzle with 10ml (2 teaspoons) olive oil. Season with salt.
2
Cook Lamb
Heat 10ml (2 teaspoons) olive oil in a large frypan over high heat. Season lamb chops and add to pan. Cook for 2 minutes on each side or until golden-brown. Add to tray with broccolini and place in the oven for 10 minutes for medium or until cooked to your liking. Remove tray from oven and rest lamb for 10 minutes. While lamb is cooking, continue with step 3.
3
Prepare Kale
Pull kale leaves from their stems and tear into bite-size pieces. Place kale in a bowl with 10ml (2 teaspoons) olive oil and sprinkle with salt. Using your fingers, massage kale until well coated and beginning to soften. Set aside.
4
Make Herb Dressing
Pick oregano and basil leaves from their stems and finely chop. Crush garlic, zest and juice lemon. Place oregano, basil, lemon juice and zest, garlic, 20ml (1 tablespoon) red wine vinegar, and 40ml (2 tablespoons) olive oil in a bowl and toss to combine. Season with salt and pepper.
5
Mix Salad
Place remaining red wine vinegar, honey and aioli in a bowl big enough to fit the kale salad and stir to combine. Season to taste. Add broccolini, walnuts, parmesan and kale to the bowl and mix well to completely coat vegetables. Add more seasoning or vinegar, if you prefer.
6
Plate Up
Pour herb dressing over lamb on the tray. Divide lamb chops between plates and serve with broccolini and kale salad.