What You'll Need
- 1 bunch (200g) broccolini
- 2 anchovy fillets, chopped
- 1 red chilli, seeded and finely sliced
- 1 tbs garlic oil or olive oil
- 8 loin chops
- 250g pack cooked mixed quinoa
- small handful fresh mint, leaves picked
- small handful fresh basil, leaves picked
- large handful rocket
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 1 tbsp capers, drained and rinsed
- 4 tbsp olive oil
- 1 garlic clove, crushed
The Victoria Hill Lamb Method
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Preheat the oven to 200°C (180°C fan forced).
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Place broccolini on a roasting tray. Toss with anchovies, chilli and oil; season well. Roast for 12-15 mins, until tender and lightly charred.
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To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.
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Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 mins on each side, until cooked through.
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Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde.