Honeyed lamb loin chops with crispy noodle salad

Brush lamb chops lightly with oil.

Season with salt and pepper and brush each with honey.

Preheat the pan to moderately-hot before adding the chops.

Cook chops on one side until the first sign of moisture appears on the top.

Turn and cook further until done to your preference. Turn once only.

Test for doneness with tongs.

Rare is soft when pressed, medium is springy and well done is very firm.

Remove chops from heat, loosely cover with foil and rest chops for 3 minutes before serving.

Toss together the noodles, cabbage, capsicum, green onion and coriander and drizzle with the salad dressing.

Serve a mixed green salad alongside the lamb chops.