Sprinkle the kofta seasoning over the lamb chops, rub in and let marinate in a ziplock bag or container for 30 mins (overnight if you have the time)

Coarsely grate the carrot.

Coarsely grate half the onion.

Thinly slice the remaining onion.

Place the kaleslaw into a medium bowl.

Crush the garlic.

Roughly chop the peanuts.

Combine the grated onion, garlic, balsamic vinegar, olive oil, honey and salt and pepper to season, in a small bowl or jar, whisk or shake to combine.

Heat a medium sized frying pan over a medium heat.

Add the olive oil, grated carrot, sliced onion and BBQ seasoning. Cook for 5 minutes, stirring until softened. Remove pan from the heat.

Cook the lamb chops on a hot BBQ plate or very hot frying pan to your liking.

Pour half of the dressing over the kaleslaw and toss to coat.

Divide the salad between your bowls.

Place the lamb chops on top of the salad, place the carrot mixture on top of the lamb, sprinkle with chopped peanuts and drizzle with remaining dressing.