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Barbequed Lamb Chops with a Roasted Kale Salad


Back to Inspiration
Aug 24, 2021



Sometimes nothing really beats lamb chops on a bbq! (or under the grill) This recipe for chops on top of this squash and kale salad is a great way to serve them up next. 

Ready In

1 hour

Cooking Time

45 minutes

Prep Time

15 minutes 




  • 520g butternut squash
  • 400g curly kale
  • 150g pine nuts - toasted
  • 4 garlic cloves - finely grated
  • 10g fresh rosemary - finely chopped
  • 340g lamb chops
  • 2 tbsp red wine
  • Juice from 1 lime
  • 2 tbsp honey
  • 4 tbsp vegetable oil


  1. For the kale salad, preheat the oven to 180 degrees. Peel and chop the squash into bite size chunks, and drizzle with a splash of the oil, and roast for around 25 minutes and set aside.

  2. Using the same baking try drizzle the rest of the oil over the kale, roast in single layer until just crisp - should take around 5 minutes. 

  3. To prepare the lamb, mix the garlic, rosemary and a splash of oil. Now coat the chops with the paste. 

  4. Prepare the grill to a medium heat, grill the chops, turning often to encourage the fat to render down - for around 6-8 minutes this should leave them a little charred on the outside and but still pink in the middle, leave to rest for 5-10 minutes. 

  5. In a large bowl toss together the squash, kale and pine nuts. 

  6. To dress the salad, whisk together the red wine, honey and juice and zest of the lime and a couple of tablespoons of oil and drizzle over the salad. Serve with the chops! 

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