Have dinner on the table in under 30 minutes with these quick and easy barbecued mint lamb chops served with charred corn and chilli slaw.
Ingredients
- 4 (160g each) Coles Australian lamb forequarter chops
- 1/3 cup (80ml) mint jelly, warmed
- 4 corn cobs, husks removed, halved
- 250g pkt Coles Brand coleslaw mix
- 1 celery stick, thinly sliced
- 1 long red chilli, cut into thin strips
- 1/4 cup (60ml) Coles Brand coleslaw dressing
- Mint leaves, to serve
Description
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Step 1
Heat a barbecue grill or chargrill on medium-high. Cook lamb, basting with mint jelly, for 4 mins each side or until cooked to your liking. Rest, covered with foil, for 5 minutes. Season.
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Step 2
Cook corn cobs on grill, turning, for 7 mins or until charred.
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Step 3
Meanwhile, combine coleslaw, celery, chilli and dressing in a large bowl.
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Step 4
Serve lamb with corn and coleslaw, and top with mint.
