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Photo of Lamb in prosciutto with chickpea salad by WW

Lamb in prosciutto with chickpea salad

8 - 9
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Wrap lean lamb in prosciutto (an Italain cured ham) and quickly chargrill for a tasty and tender midweek main.


Lean lamb fillet

500 g, (backstrap, 2x500g)

Prosciutto fat trimmed

6 slice(s), (100g)

Cherry tomatoes

500 g

Canned chickpeas, rinsed and drained

1 400g can, (Buy 1 x 400g can)


100 g

Shaved parmesan cheese

60 g

Balsamic vinegar

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Season lamb with salt and freshly ground black pepper. Wrap 3 slices of prosciutto around each lamb backstrap.
  2. Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
  3. Meanwhile, chargrill tomatoes for 3–4 minutes or until softened slightly. Transfer tomatoes to a large bowl. Add chickpeas, rocket, parmesan and vinegar and toss to combine. Divide salad among serving plates and top with the sliced lamb. Serve.