Cajun Lamb Chops with Slaw and Corn

There’s something about Cajun Lamb Chops with Slaw and Corn that brings summer rushing back — even in the middle of winter. It’s the smoky char of the BBQ, the zesty crunch of slaw, and that warming kick of Cajun spice. This dish is bold, flavour-packed, and surprisingly easy to throw together, whether you’re braving the weather to fire up the BBQ or inside on a cast iron pan. The Cajun Spice rub gives the lamb a deep, savoury heat without overpowering it, while the buttery corn with its smoky parmesan crust is pure American flavour. Paired with crisp slaw, this is the kind of meal that feels fresh and satisfying all year round — like a little backyard holiday, no matter the season.

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Cajun Lamb Chops with Slaw and Corn

Ingredients:

12 lamb cutlets (French-trimmed if you want to be fancy)

2 tablespoons olive oil

1 tablespoon Avohaven Cajun Spice Blend (or your favourite Cajun seasoning)

350g- 400g bag store-bought American-style slaw (or make your own with shredded cabbage, carrot, and spring onion) - You can use Taylor Farms Southwest Chopped Kit available at the supermarket

Your preferred slaw dressing (creamy mayo-based or tangy vinaigrette)

4 corn cobs, husks and silks removed

20g butter, chopped

1/3 cup finely grated parmesan cheese

1 teaspoon smoked paprika

Avohaven Salt'n'Peppa (or Salt and pepper) to taste

Instructions:

Preheat your BBQ grill or a grill pan over high heat.

Lightly brush the corn with a little oil, then grill, turning often, for around 10 minutes or until the kernels are lightly charred and tender.

Once cooked, set aside and keep warm.

In a shallow dish, mix the olive oil and Avohaven Cajun Spice Blend into a marinade.

Add the lamb cutlets and turn to coat evenly. Let them sit while the grill heats back up.

Grill the lamb over high heat for about 3 minutes per side, or until cooked to your liking.

Remove from heat, cover loosely with foil, and allow to rest for 5 minutes.

Prepare your American-style slaw according to the packet instructions, or toss your homemade slaw mix with dressing of choice just before serving.

While the lamb rests, spread each corn cob with a little butter.

In a small bowl, mix together the parmesan, smoked paprika, and a pinch of salt and pepper.

Sprinkle this mixture over the hot corn so it melts slightly and clings to the buttered surface.