Lemon oregano lamb with a kale buttermilk dressing
4 serves
15 m
12 m
Ingredients
- 4 lamb fillets (approx. 100 -120 g each)
- 1 tablespoon finely grated lemon rind
- 2 cloves garlic, crushed
- 6 sprigs oregano, plus extra to serve
- ½ teaspoon dried chilli flakes, plus extra to serve
- ⅓ cup finely grated parmesan
- 125 ml buttermilk
- 4 cups baby kale
- 1 tablespoon olive oil
- 3 zucchini, spiralised
- 2 carrots, spiralised
- Lemon wedge, to serve
Method
Step 1
Place the lamb, lemon rind, garlic, oregano, and chilli in a large bowl and toss to coat. Set aside for 15 minutes to marinate.
Step 2
Place the parmesan, buttermilk and 1 cup of the kale in a food processor and process until well combined. Set aside.
Step 3
Heat oil in a large non-stick frying pan over medium heat. Add the lamb and cook, for 10-12 minutes or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
Step 4
Divide the zucchini and carrot between the 4 bowls. Top with sliced lamb, and kale.
Step 5
Drizzle with the kale buttermilk dressing and serve with a lemon wedge, oregano and chilli flakes.
Tips
- Chicken is also a great alternative to lamb. Substitute 4 x lamb fillets for 4 x 100-120 g lean chicken breast.
- If you don’t have a spiraliser, you can use a peeler or sharp knife to create thin vegetable strands.
