Honey mustard lamb with zucchini and pineapple slaw

Whether you've always liked to prepare or you have picked up it as a hobby throughout quarantine, we'd venture a guess which you simply are on the lookout for new recipes to tryout. Afterall, becoming creative at the kitchen is an excellent and fulfilling means to spend time.

We've gathered most the very loved, highest ranked Honey mustard lamb with zucchini and pineapple slaw within our website. It is the finest of the best!

We have rounded up the most useful recipes ever. They are our loved, rated and commented 5 star recipes out of our big community, all in 1 area. The apps, mains, desserts and much even more are ensured delicious!

How to make Honey mustard lamb with zucchini and pineapple slaw

  • Yield : 4
  • Prep Time : 0:35
  • Cook Time : 0:10
  • Total Time : 0:45

Ingredients

  • 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

Method

  • 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.
  • 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.
  • 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.

© Copyright 2020 Get Recipe Book - All Rights Reserved