Lamb chops with minty coleslaw
This lamb chops with minty coleslaw is the perfect dinner for the whole family and it only takes 40 minutes to make!
Ingredients · Servings 4 - 6
- LAMB CHOPS
- 12g (1 tbsp) steak-and-chops spice
- 6g each fresh thyme and rosemary leaves + extra sprigs, to garnish
- salt and freshly ground black pepper, to taste
- 500g lamb chops
- olive oil, to fry
- squeeze fresh lemon juice, to taste
- DRESSING
- 30ml (2 tbsp) olive oil
- 96g (1/2 cup) mayonnaise
- 12g (1 tbsp) Dijon mustard
- COLESLAW
- 1 small red cabbage, shredded
- 1 small white cabbage, shredded
- 2 medium carrots, peeled and julienned
- 3 spring onions, sliced
- 2 handfuls fresh mint leaves, chopped
- 10g (1 tbsp) sesame seeds + extra, to sprinkle
Method · 40 min
- For the lamb chops, place the steak-and-chops spice, fresh thyme and rosemary leaves, and salt and freshly ground black pepper in a medium bowl. Add the lamb chops and toss to coat thoroughly. Transfer the chops to a large plate and cover with cling film. Place in the fridge to rest, about 20 minutes.
- For the dressing, combine the 30ml (2 tbsp) olive oil along with the remaining dressing ingredients in a small jug. Stir until well combined. Refrigerate until needed.
- For the coleslaw, mix all of the ingredients together in a large bowl. Add the dressing and toss until everything is coated well. Set aside until needed.
- Once the lamb chops have rested, heat the olive oil in a large frying pan over high heat. Place the chops in the pan and drizzle the lemon juice over. Fry the chops until browned, about 3 – 4 minutes per side. Remove from heat and set aside to rest for 5 minutes before serving.
- Garnish the lamb chops with the fresh thyme and rosemary sprigs. Serve with the minty coleslaw alongside.
Recipe and styling by Nomvuselelo Mncube.
