Name: Honey mustard lamb with zucchini and pineapple slaw
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1
Ingredients: 28.60 gm honey; 18.20 gm olive oil; 11.80 gm wholegrain mustard; 8 Lamb Loin Chops; 1/4 pineapple, peeled, cut into matchsticks; 1 medium zucchini, cut into matchsticks; 1 medium carrot, cut into matchsticks; 2 spring onions, thinly sliced; 140g pkt Chopped Kale; 150g mayonnaise; 21.00 gm lemon juice; 5.90 gm wholegrain mustard, extra

Honey mustard lamb with zucchini and pineapple slaw

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Prep Time:
35 minutes

Cook Time:
10 minutes

Total Time:
45 minutes

Succulent honey mustard lamb chops paired with a vibrant pineapple zucchini slaw.

Ingredients:

28.60 gm honey
18.20 gm olive oil
11.80 gm wholegrain mustard
8 Lamb Loin Chops
1/4 pineapple, peeled, cut into matchsticks
1 medium zucchini, cut into matchsticks
1 medium carrot, cut into matchsticks
2 spring onions, thinly sliced
140g pkt Chopped Kale
150g mayonnaise
21.00 gm lemon juice
5.90 gm wholegrain mustard, extra

Instructions:

In a shallow ceramic dish, mix the honey, oil, and mustard. Add the lamb and toss until coated. Let it marinate for 10 mins.
In a large bowl, mix together pineapple, zucchini, carrot, spring onion, and kale. In a separate bowl, combine mayonnaise, lemon juice, and extra mustard. Pour the dressing over the pineapple mixture and toss until well combined. Season to taste.
Preheat a barbecue grill or chargrill over medium heat. Grill the lamb for 3 minutes on each side or until reaching your desired doneness. Rest covered for 5 minutes. Plate the zucchini and pineapple slaw on serving plates and serve with the lamb.

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