Step 1Combine 1 1/2 tablespoons lemon juice, all of the lemon zest, 2 teaspoons olive oil and 1 tablespoon each of the parsley and chives in a shallow glass or ceramic dish. Add cutlets and turn to coat. Cover and set aside to marinate for 30 minutes.
Step 2Preheat oven to 160°C. Line a large baking tray with baking paper. Place the broccoli and tomatoes on prepared tray; spray lightly with oil. Roast for 12–15 minutes, or until broccoli is tender and tomatoes are wilted.
Step 3Meanwhile, place quinoa in a saucepan with 1 1/3 cups of cold water, and bring to the boil. Cover, reduce heat and simmer for 12 minutes, or until water is absorbed and quinoa is al dente.
Step 4Heat a large chargrill pan or barbecue hotplate over medium-high heat. Drain cutlets and grill for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 2 minutes.
Step 5Meanwhile, place remaining olive oil and lemon juice in a large salad bowl. Add kale leaves and rub oil mixture into the leaves. Add roasted vegies, quinoa, remaining parsley and chives; stir to combine. Serve the lamb cutlets with warm quinoa and kale salad.