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Photo of Cajun lamb back-strap with mango & cabbage coleslaw by WW

Cajun lamb back-strap with mango & cabbage coleslaw

9
Points® value

Meal Items

lamb backstrap, raw

150 g

Oil spray

1 x 3 second spray(s)

Cajun seasoning

½ tsp

Red cabbage

½ cup(s), finely shredded

Green cabbage

½ cup(s), finely shredded

Green shallot(s)

½ individual

fresh coriander

¼ cup(s)

Mango

¼ medium, finely chopped

lime juice

½ tbs

Olive oil

1 tsp

Baby potatoes

2 individual

Notes

Sprinkle 150g lean lamb back strap with 1/2 tsp Cajun spice mix. Pan-fry lamb, lightly sprayed with oil until cooked to your liking. Rest for 5 minutes and thickly slice. Combine ½ cup finely shredded red cabbage, ½ cup finely shredded green cabbage, ½ green shallot (thinly sliced), ¼ cup fresh coriander leaves and ¼ mango (finely chopped) in a bowl. Add ½ tbs lime juice and 1 tsp olive oil and toss to combine. Season with salt and pepper. Serve lamb with coleslaw, lime wedges and 2 steamed baby (chat) potatoes.