Ingredients (serves 4) 2 tbs Dijon mustard 2 tbs reduced-fat Greek-style yoghurt 1 tbs white wine vinegar 6 cups thinly sliced savoy cabbage (about 1/4 cabbage) 1 green capsicum, thinly sliced 2 spring onions, thinly sliced on the diagonal 2 tsp caraway seeds, toasted 1/3 cup dill sprigs 2 tsp Cajun spice mix* 2 tsp olive oil, plus extra to cook 8 lamb cutlets, trimmed of excess fat Method Combine mustard, yoghurt and vinegar in a small bowl. Place the cabbage, capsicum, spring onion, caraway seeds and dill in a large bowl, then add the dressing and toss to combine. Place the spice and oil in a bowl and stir well to combine. Add cutlets and rub all over with the mixture. Lightly oil a large frypan and place over medium heat. When hot, add cutlets in batches, and cook for 3 minutes, turning once for medium-rare, or until cooked to your liking. Serve with coleslaw.