||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 the salad alongside the lamb chops.