Lemon oregano lamb with a kale buttermilk dressing
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Lemon oregano lamb with a kale buttermilk dressing

10 - 12 minutes (15 minutes)
Serves 4
  • 4 lamb fillets (approx. 100g-120g each)
  • 1 tablespoon finely grated lemon rind
  • 2 cloves garlic, crushed
  • 6 sprigs oregano, plus extra to serve
  • 1/2 teaspoon dried chilli flakes, plus extra to serve
  • 1/3 cup finely grated parmesan
  • 125mL buttermilk
  • 4 cups baby kale
  • 1 tablespoon olive oil
  • 3 zucchini, spiralised
  • 2 carrots, spiralised
  • Lemon wedge, to serve
  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.
  2. Place the parmesan, buttermilk and 1 cup of the kale in a food processor and process until well combined. Set aside.
  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.
  4. Divide the zucchini and carrot between the 4 bowls. Top with sliced lamb, and kale.
  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 100-120g lean chicken breast. 
  • If you don’t have a spiraliser, you can use a peeler or sharp knife to create thin vegetable strands.  

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