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Cajun lamb with healthy coleslaw

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Ingredients

Scale
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat Greek-style yoghurt
  • 1 tablespoon white wine vinegar
  • 6 cups thinly sliced savoy cabbage (about 1/4 cabbage)
  • 1 green capsicum, thinly sliced
  • 2 spring onions, thinly sliced on the diagonal
  • 2 teaspoons caraway seeds, toasted
  • 1/3 cup dill sprigs
  • 2 teaspoons Cajun spice mix*
  • 2 teaspoons olive oil, plus extra to cook
  • 8 lamb cutlets, trimmed of excess fat

Instructions

  1. Combine mustard, yoghurt and vinegar in a small bowl. Place the cabbage, capsicum, spring onion, caraway seeds and dill in a large bowl, then add the dressing and toss to combine.
  2. Place the spice and oil in a bowl and stir well to combine. Add cutlets and rub all over with the mixture. Lightly oil a large frypan and place over medium heat. When hot, add cutlets in batches, and cook for 3 minutes, turning once for medium-rare, or until cooked to your liking. Serve with coleslaw.

Find it online: https://legenrecipes.com/recipe/cajun-lamb-with-healthy-coleslaw/