Behold what a little spice can do for the unassuming lamb chop. Stand aside in awe as we toss chops in a mild and fragrant vadouvan to transform them into a heady weeknight triumph. A side of coconutty slaw and pan-warmed naan breads lock and load for flavour greatness.
Peel and crush garlic. Place garlic, lamb, Mild Mannered Vadouvan, 2 teaspoons oil and a pinch of salt and pepper in a bowl and toss to coat.
Heat a frypan over medium heat. Add lamb and cook for 3 minutes each side for medium or until caramelised and cooked to your liking. Place on a plate, cover with foil and rest for 5 minutes. While lamb is cooking, continue with step 3.
Juice ½ the lime. Place coconut milk, sugar and lime juice in a bowl large enough to fit the slaw and stir to dissolve sugar. Season with salt and pepper.
Thinly slice cabbage and spring onion. Peel and grate carrot using a box grater. Rinse and roughly chop coriander. Add cabbage, carrot, spring onion and coriander to the bowl with the dressing and toss to combine.
Place a clean frypan over medium heat. Cook naan breads, one at a time, for 1 minute each side or until lightly toasted and warmed through. Keep warm in a clean tea towel.
Cut remaining lime into wedges. Cut naan breads in half. Divide lamb and slaw between plates and serve with naan and lime wedges.