Cajun lamb backstraps with mango and cabbage coleslaw
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You can also make your own Cajun spice. Just mix with equal measures ground cumin and coriander and half measures ground fennel, sweet paprika, mustard powder and ground oregano and voila!
Ingredients
Cajun seasoning
1 tbs
Lamb backstrap, raw
400 g, (buy 500g), fat trimmed
Olive oil
1 tbs
Lime(s)
1 medium, cut into wedges
Red cabbage
1 cup(s), or 1 quarter, finely shredded
Green cabbage
1 cup(s), or 1 quarter, finely shredded
Green shallot(s)
2 individual, trimmed, diagonally thinly sliced
Mango
1 medium, (just ripe), peeled, finely chopped
Fresh coriander
1 cup(s), leaves
Lime juice
2 tbs
Instructions
1
Place the Cajun spice mix on a plate. Add the lamb and toss to coat. Heat 1 teaspoon of the oil in a non-stick frying pan. Cook the lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Add the lime wedges to the pan and cook for 1 minute each side or until caramelised. Thickly slice the lamb.
2
Place the combined cabbage, shallot, mango and coriander in a large bowl. Add the lime juice and remaining oil and toss to combine. Season with salt and pepper.
3
Serve the lamb with the coleslaw and lime wedges.
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