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Photo of Barbecue lamb and lentil salad by WW

Barbecue lamb and lentil salad

Total Time
20 min
10 min
10 min
This tasty BBQ lamb salad is sure to please! Add the fresh basil on top just before serving.


Lamb leg steak, raw

320 g, (buy 400g), fat trimmed

Oil spray

1 x 3 second spray(s)

Ground cumin

2 tsp

Lentils, canned, rinsed, drained

480 g, (2 x 400g cans)

Red onion

½ medium, finely chopped

Green capsicum

1 medium, finely chopped

Sun-dried tomatoes in oil

75 g, drained, cut into strips

Fresh basil

2 tsp, finely chopped


2 tbs, red wine


½ cup(s), to serve


  1. Heat a barbecue or chargrill over medium-high heat. Lightly spray lamb with oil and sprinkle with cumin seeds. Cook lamb for 3–4 minutes each side for medium or to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thickly.
  2. Meanwhile, combine lentils, onion, capsicum and tomato strips in a bowl. Whisk the basil, vinegar and 2 tablespoons water in a small bowl.
  3. Spoon lentil salad onto a serving platter. Top with sliced lamb and wild rocket. Drizzle with dressing and season with freshly ground black pepper. Serve.