Serves 4

1 tsp caraway seeds

2 tbsp Dijon mustard

2 tbsp Greek yoghurt

1 tbsp white wine vinegar

600g Savoy cabbage, shredded

1 green pepper, deseeded and thinly sliced

3 spring onions, thinly sliced on the diagonal

Handful of fresh dill

2 tsp Cajun spice

1 tbsp olive oil

8 lamb chops

To serve:

Baked potatoes

1. Place the caraway seeds in a dry pan over a medium heat and toast for 3-4 minutes until aromatic. Set aside.
2. In a large bowl, combine the mustard, yoghurt and vinegar. Add the caraway seeds cabbage, pepper, spring onions and dill, then toss to combine.
3. Stir together the oil and Cajun spice and brush over the lamb chops.
4. Heat a large griddle pan over a medium-high heat. Cook the lamb chops for 3-4 minutes per side or until cooked to your liking.
5. Serve the lamb chops with the slaw and some baked potatoes.
   

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   Per Serving: 482kcals, 20g fat (6.6g saturated), 13.3g carbs (5.9g sugars), 61.4g protein, 5.4g fibre, 0.305g sodium