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heartfoundation.org.au|Helpline 13 11 12

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
Place the lamb, lemon rind, garlic, oregano, and chilli in a large bowl and
toss to coat. Set aside for 15 minutes to marinate.

Place the parmesan, buttermilk and 1 cup of the kale in a food processor
and process until well combined. Set aside.

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.

Divide the zucchini and carrot between the 4 bowls. Top with sliced lamb,
and kale.

Drizzle with the kale buttermilk dressing and serve with a lemon wedge,
oregano and chilli flakes.

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