Your weeknight chops and veg get way more alluring than being served alongside boring boiled carrots with this vibrant-green salad of roasted broccolini and kale. It gets dressed in a slightly sweet and creamy aioli, sprinkled with superfood-y walnuts and more than holds its own against delicious lamb in this simple update.
Preheat oven to 180°C fan-forced. Cut broccolini into thirds. Place on a baking tray and drizzle with 1 teaspoon olive oil. Season with salt.
Heat 1 teaspoon olive oil in a 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.
Pull kale leaves from their stems and tear into bite-size pieces. Place kale in a bowl with 2 teaspoons olive oil and sprinkle with salt. Using your fingers, massage kale until well coated and beginning to soften. Set aside.
Pick basil leaves from their stems and finely chop. Crush garlic, zest and juice lemon. Place basil, lemon juice and zest, garlic, 20ml (1 tablespoon) red wine vinegar, and 20ml (1 tablespoons) olive oil in a bowl and toss to combine. Season with salt and pepper.
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.
Pour herb dressing over lamb on the tray. Divide lamb chops between plates and serve with broccolini and kale salad.