Cajun lamb back-strap with mango & cabbage coleslaw

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.