Combine rice and coleslaw for the perfect side to these sticky, Asian-inspired lamb cutlets.
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Meanwhile, heat 1 tbs oil in large deep frying pan over high heat. Cook lamb for 2 mins each side or until browned. Transfer to a plate.
Add brown onion and capsicum to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic and ginger and cook, stirring, for 30 secs or until fragrant. Add hoisin sauce, soy sauce and 2 tbs water and stir to combine. Return lamb to pan and turn to coat.
Combine ginger, extra 1 tbs oil and lime juice in a bowl. Add to rice with coleslaw mix and spring onion. Toss to combine.