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Photo of Grilled lamb with zucchini, tomato and bean salad by WW

Grilled lamb with zucchini, tomato and bean salad

4 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
You can swap the dried oregano with 1 tablespoon of chopped fresh oregano.


Dried oregano

1 tsp


1 medium, zest and juice

Lean lamb backstrap

400 g, (buy 500g), trimmed


2 medium, cut into 1cm thick slices

Green beans

200 g, sliced

Cherry tomatoes

250 g, halved

Canned cannellini beans, rinsed, drained

1 400g can

Olive oil

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Combine the oregano and 2 tablespoons of the lemon juice in a shallow glass or ceramic dish. Add the lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
  2. Heat a barbecue or chargrill on medium-high. Lightly spray the lamb with olive oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice.
  3. Meanwhile, lightly spray the zucchini with olive oil. Add to the barbecue and cook for 2 minutes each side or until golden and tender.
  4. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Combine the zucchini, green bean, tomato and cannellini beans in a large bowl. Add the lemon zest, olive oil and 2 teaspoons of the remaining lemon juice and toss to combine. Season with salt and pepper. Divide the salad among serving plates and top with the lamb.