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Cajun lamb with coleslaw

Name: Cajun lamb with coleslaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This succulent Cajun lamb with tasty cabbage salad proves that low-fat doesn't mean less flavour.

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

Method

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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