Honey mustard lamb with zucchini and pineapple slaw

Try these juicy lamb chops cooked in a honey mustard marinade and served with a fresh pineapple and zucchini slaw.

• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoon wholegrain mustard
• 8 Coles Australian 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 Coles Australian Chopped Kale
• 1/2 cup (150g) whole egg mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon wholegrain mustard, extra

1. Step 1

   Combine the honey, oil and mustard in a shallow ceramic dish. Add the lamb and toss to coat. Set aside for 10 mins to marinate.

2. Step 2

   Meanwhile, combine the pineapple, zucchini, carrot, spring onion and kale in a large bowl. Combine the mayonnaise, lemon juice and extra mustard in a bowl. Drizzle over the pineapple mixture and toss to combine. Season.

3. Step 3

   Heat a barbecue grill or chargrill on medium. Cook the lamb for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Divide the zucchini and pineapple slaw among serving plates. Serve with the lamb.