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Photo of Greek-style lamb with sun-dried tomato and feta crumble by WW

Greek-style lamb with sun-dried tomato and feta crumble

Total Time
45 min
25 min
20 min
Fill your kitchen with the succulent aroma of lamb and feta, your nose will thank you



540 g, (buy 600g), peeled, cut into thin wedges

Dried oregano

½ tsp

Fresh dill

1 tbs, finely chopped

Ground coriander

2 tsp

Lamb backstrap, raw

576 g, (buy 4x180g)

Oil spray

1 x 3 second spray(s)

Feta cheese

75 g, crumbled


25 g

Black olives, drained

¼ cup(s), (40g kalamata), pitted, coarsely chopped

Sun-dried tomatoes in oil

50 g, drained, coarsely chopped

Lemon juice

2 tsp

Olive oil

2 tsp


  1. Boil, steam or microwave pumpkin until almost tender. Drain, refresh under cold water, then drain again.
  2. Rub herbs all over lamb. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Cook pumpkin and lamb, turning, for 7–10 minutes or until lamb is cooked to your liking. Rest, then thickly slice.
  3. Place feta, baby rocket leaves, olives and sun-dried tomatoes in a medium bowl, tossing to combine. Top with lamb slices, then drizzle with juice and oil. Season with salt and freshly ground black pepper and serve.