Brush lamb chops with half the oil and sprinkle with Cajun seasoning.
Heat a large char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes. Meanwhile, combine pineapple, mint and half the vinegar in a medium bowl. Season and set aside.
In a large bowl combine cauliflower rice, tomatoes, zucchini, currants and extra mint leaves. Drizzle with remaining oil and vinegar, season and toss to coat.
Serve lamb chops with pineapple salsa, cauliflower salad and jacket potato with sour cream. Sprinkle with chilli, if desired.
Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
Slice meat from any leftover chops, fill tacos (or lettuce cups) with leftover salad and top with lamb for a delicious night after dinner.
Swap Cajun seasoning for Moroccan or Tuscan seasoning; swap cauliflower rice for broccoli rice, brown rice, quinoa or cous cous.