Recipe Details

Ingredients

1. 4 cobs corn, husks and silks removed
2. 2 tbsp olive oil
3. 1 tbsp Cajun seasoning
4. 12 Coles Australian Lamb Cutlets
5. 400g Coles American Coleslaw Kit
6. 1/3 cup (25g) finely grated parmesan
7. 1 tsp smoked paprika
8. 20g butter, chopped

Description

• Step 1

  Preheat a barbecue grill or chargrill on high. Cook the corn, turning, for 10 mins or until charred and tender.

• Step 2

  Combine oil and Cajun seasoning in a shallow glass or ceramic dish. Add lamb and toss to coat. Cook lamb on the grill for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

• Step 3

  Meanwhile, prepare coleslaw following packet directions.

• Step 4

  Combine the parmesan and paprika in a bowl. Spread the corn with butter and sprinkle with parmesan mixture. Season.

• Step 5

  Divide lamb, corn and coleslaw among serving plates.