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Photo of Roast lamb with eggplant and salad by WW

Roast lamb with eggplant and salad

Points® value

Meal Items


¼ medium


½ clove(s)

Plain or natural yoghurt, low-fat, no added sugar

75 g

Olive oil

1 tsp


½ medium

Lebanese cucumber

½ medium

Red onion

¼ small

fresh mint

1 tbs

fresh coriander

1 tbs


1 medium

lamb backstrap, raw

100 g

wholemeal lebanese bread

35 g


Microwave eggplant until soft. Discard skin. Mash flesh with garlic, low-fat natural yoghurt and a little olive oil. Combine sliced onion, chopped tomato and cucumber, fresh mint and coriander. Top salad with torn wholemeal bread. Serve with leftover roast lamb and eggplant mixture. Follow with a piece of fresh fruit.