Grilled Lamb with Kale Caesar Salad

Recipe Information

Total Time: 

Prep time: 1-2 hours for marinade; 15 minutes cooking



When Daniel Klein of The Perennial Plate visited Ashland Food Co-op as part of his Real Food Road Trip, he grilled up some amazing dishes! Here's the second of two recipes.


Kale Caesar Salad

  • 4 cups kale, chopped
  • 1/4 cup capers
  • 2 garlic cloves, minced
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1/2 cup grapeseed oil
  • 1/4 cup extra virgin olive oil
  • juice of 2 lemons
  • 2 cups Parmesan cheese
  • water to consistency
  • salt to taste
  • 1 teaspoon freshly ground pepper

Lamb & Marinade

  • 4 lamb shoulder steaks (4 ounce steaks)
  • 1 bunch oregano, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon maple syrup
  • 1 1/2 teaspoon salt
  • 3 garlic cloves minced
  • A few dashes of olive oil


Kale Caesar Salad

  1. Combine all the ingredients except the Parmesan and the oils in a food processor. Blend for 10 seconds, then slowly add the grapeseed oil in a thin stream while the food processor is running. You will eventually hear the sound of the puree change as the ingredients emulsify. At this point you can add the grapeseed oil at a faster pace as well as the olive oil. Add a little water to loosen up the mixture and then fold in freshly grated Parmesan. Taste, season accordingly and add water or lemon juice if you want it a little brighter or thinner.
  2. Remove the stems from the kale and tear the kale into bite size pieces. Toss the kale with 1/4 cup dressing.

Lamb & Marinade

  1. Combine all the ingredients and apply the marinade to the lamb and let sit for 1-2 hours. Grill until medium rare.
  2. Serve over top of the Kale Caesar Salad.

This is the second of two recipes. Here's the first: Porcini Marinated Grass-Fed Beef with Charred Napa Slaw.

Nutritional Information

Calories: 700, Fat: 51 g, Cholesterol: 384 mg, Sodium: 935 mg, Carbohydrate: 18 g, Dietary Fiber: 4 g, Protein: 45 g