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Photo of Chargrilled lamb salad by WW

Chargrilled lamb salad

Total Time
35 min
20 min
15 min
Tailor the Mexican spice rub to suityour tastebuds. Change the amountof chilli, paprika and oregano; addcumin, garlic or coriander.


Dried oregano

3 tsp

Ground paprika

1 tsp, mild

Ground chilli

½ tsp

Lamb backstrap, raw

600 g, (buy 750g), fat trimmed

Wholemeal tortilla

3 small, (3x40g)

Cos lettuce

2 cup(s), (1 individual)

Lebanese cucumber

1 medium


2 medium, ripe, chopped

Red capsicum

1 large, chopped

Red onion

1 medium, halved, thinly sliced

Fresh coriander

1 cup(s), (1 bunch), leaves picked

Fresh mint

1 cup(s), (1 bunch), leaves picked

Lime juice

1½ tbs

Olive oil

1 tbs


1 tsp

Oil spray

2 x 3 second spray(s)


  1. Combine the oregano, paprika and chilli in a medium bowl. Add the lamb and rub with the spice mixture. Set aside to marinate.
  2. Preheat a barbecue or chargrill pan over medium-high heat. Lightly spray the tortillas with oil and cook for 1½ minutes each side or until lightly browned. Transfer to a wire rack until cool and crisp.
  3. Spray the lamb with oil and season with salt. Cook the lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
  4. Meanwhile, place the lettuce, cucumber, tomato, capsicum, onion, coriander and mint in a large bowl. Combine the lime juice, olive oil and honey in a jug and season with salt and pepper. Drizzle the dressing over the salad and toss to combine.
  5. Slice the lamb crossways. Break the tortillas into large pieces. Top the salad with the lamb and tortilla pieces. Divide the salad between serving bowls.


TIP: Tailor the Mexican spice rub to suit your tastebuds. Change the amount of chilli, paprika and oregano; add cumin, garlic or coriander.