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Photo of Cajun lamb backstraps with mango and cabbage coleslaw by WW

Cajun lamb backstraps with mango and cabbage coleslaw

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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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