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Coles

Honey mustard lamb with zucchini and pineapple slaw

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Served with a crunchy zucchini and pineapple slaw, this honey mustard lamb dish is the perfect mix of sweet and savoury. Try this recipe out this week, it's a flavour explosion!

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, (+ 10 mins marinating and 5 mins resting time)
Two barbecued lamb chops on a plate with a zucchini and pineapple slaw

Ingredients

  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 tsp wholegrain mustard
  • 8 Coles Australian Lamb Loin Chops
  • ¼ 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
  • ½ cup (150g) whole egg mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp wholegrain mustard, extra

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Method

  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.

    Honey mustard lamb with zucchini and pineapple slaw

    Honey mustard lamb with zucchini and pineapple slaw
    • Serves4
    • Cook time10 minutes
    • Prep time20 minutes, (+ 10 mins marinating and 5 mins resting time)
    Ingredients
    • 1 tbsp honey
    • 1 tbsp olive oil
    • 2 tsp wholegrain mustard
    • 8 Coles Australian Lamb Loin Chops
    • ¼ 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
    • ½ cup (150g) whole egg mayonnaise
    • 1 tbsp lemon juice
    • 1 tsp wholegrain mustard, extra
      Description

      Served with a crunchy zucchini and pineapple slaw, this honey mustard lamb dish is the perfect mix of sweet and savoury. Try this recipe out this week, it's a flavour explosion!

      Method
      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.