• 8 lamb loin chops
  • ¼ cup mint jelly
  • 350g pkt fresh coleslaw salad
  • 1 avocado, peeled, seeded, halved, thinly sliced
  • 1/3 cup reduced-fat yoghurt
  • Salt & pepper to taste


  1. Preheat a grill on medium-high. Place the lamb chops on an oven tray and brush evenly with half the mint jelly. Cook under preheat grill, turning and brushing with extra mint jelly occasionally for 5-7 minutes, to medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, combine the coleslaw, avocado and yoghurt in a large bowl.
  3. Taste, and season with salt and pepper.

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