Barbecued Mint Lamb Chops with Charred Corn & Chilli Slaw

Summertime and the living is easy

Barbecued Mint Lamb Chops with Charred Corn & Chilli Slaw

Lamb has usually been a springtime dish. But grilled lamb chops are a summer delicacy and if you are entertaining this summer then try this chargrilled Aussie lamb chops with mint jelly, corn and chilli coleslaw recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Serves Serves 4Serves 4



  • 4 x 160 g Coles Australian Lamb Forequarter Chops
  • 1/3 cup (80ml) mint jelly, warmed
  • 4 cobs corn, husks removed, halved
  • 250 g pkt Coles Brand Coleslaw Mix
  • 1 stick celery, thinly sliced
  • 1 long red chilli, cut into thin strips
  • 1/4 cup (60ml) Coles Brand Coleslaw Dressing
  • Mint leaves, to serve


  1. Heat a barbecue grill or chargrill on medium-high. Cook lamb, basting with mint jelly, for 4 minutes each side or until cooked to your liking. Rest, covered with foil, for 5 minutes. Season.
  2. Cook corn cobs on grill, turning, for 7 minutes or until charred.
  3. Meanwhile, combine coleslaw, celery, chilli and dressing in a large bowl.
  4. Serve lamb with corn and coleslaw, and top with mint.