Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs Dijon mustard

  3. 2 tbs reduced-fat Greek-style yoghurt

  4. 1 tbs white wine vinegar

  5. 6 cups thinly sliced savoy cabbage (about 1/4 cabbage)

  6. 1 green capsicum, thinly sliced

  7. 2 spring onions, thinly sliced on the diagonal

  8. 2 tsp caraway seeds, toasted

  9. 1/3 cup dill sprigs

  10. 2 tsp Cajun spice mix*

  11. 2 tsp olive oil, plus extra to cook

  12. 8 lamb cutlets, trimmed of excess fat

Instructions Jump to Ingredients ↑

  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.


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