Barbecued mint lamb chops with charred corn and chilli slaw

Ingredients

1. 4 (160g each) Coles Australian lamb forequarter chops
2. 1/3 cup (80ml) mint jelly, warmed
3. 4 corn cobs, husks removed, halved
4. 250g pkt Coles Brand coleslaw mix
5. 1 celery stick, thinly sliced
6. 1 long red chilli, cut into thin strips
7. 1/4 cup (60ml) Coles Brand coleslaw dressing
8. Mint leaves, to serve

Description

• Step 1

  Heat a barbecue grill or chargrill on medium-high. Cook lamb, basting with mint jelly, for 4 mins each side or until cooked to your liking. Rest, covered with foil, for 5 minutes. Season.

• Step 2

  Cook corn cobs on grill, turning, for 7 mins or until charred.

• Step 3

  Meanwhile, combine coleslaw, celery, chilli and dressing in a large bowl.

• Step 4

  Serve lamb with corn and coleslaw, and top with mint.