Sweet mango and avocado salsa is a perfect side dish for the succulent Cajun-spiced lamb.
Ingredients
- 12 (about 750g) lamb cutlets, excess fat trimmed
- 2 tablespoons Cajun seasoning (see recipe above)
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- Mixed salad leaves, to serve
Mango & avocado salsa
- 1 just-ripe mango, cheeks removed, peeled, finely chopped
- 1 avocado, halved, stone removed, peeled, finely chopped
- 1/2 red onion, finely chopped
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 2 tablespoons finely chopped fresh coriander
- 1 tablespoon fresh lime juice
Method
- Step 1Place cutlets in a glass dish. Combine Cajun seasoning and oil in a bowl. Pour over cutlets and turn to coat. Cover with plastic wrap and set aside for 10 minutes to develop the flavours.
- Step 2Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, onion, chilli, coriander and lime juice in a bowl.
- Step 3Heat a non-stick frying pan over medium-high heat. Season cutlets with salt and pepper. Cook for 2 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.
- Step 4Divide cutlets among serving plates. Serve immediately with salsa and mixed salad leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2051 kj
Energy
34g
Fat Total
10g
Saturated Fat
3g
Fibre
38g
Protein
126mg
Cholesterol
401.44mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste
0