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Photo of Lamb backstraps with pea mash and quick mint sauce by WW

Lamb backstraps with pea mash and quick mint sauce

Total Time
15 min
5 min
10 min
Thanks to this twist on a family favourite, you’re only 15 minutes from classic Aussie lamb.


Fresh mint

cup(s), coarsely chopped

Caster sugar

3 tsp

Apple cider vinegar

80 ml, (1/3 cup)

Lamb backstrap, raw

320 g, (Buy 2x200g), fat trimmed

Olive oil

1 tbs

Frozen green peas

2 cup(s), (240g)

Lemon juice

1 tbs


  1. Place the mint and sugar in a small heatproof bowl. Add 2 tablespoons boiling water, stirring to dissolve the sugar. Add the vinegar and stir to combine. Set aside to cool.
  2. Heat a chargrill or barbecue over medium-high heat. Brush the lamb with 1 teaspoon of the oil. Cook for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest.
  3. Meanwhile, boil, steam or microwave the peas until tender. Drain. Using a food processor, process the peas, lemon juice and remaining oil until smooth. Cover to keep warm.
  4. Slice the lamb thickly. Serve with the pea mash and the mint sauce.


SERVING SUGGESTION: Steamed baby carrots and green beans.