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Photo of Rosemary and sage lamb racks with oregano salad by WW

Rosemary and sage lamb racks with oregano salad

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Lamb and rosemary make the perfect match but when you add sage leaves you take the lamb to a whole other flavour level!


Fresh sage

6 tbs, (6 leaves)

Fresh rosemary

1 tbs, chopped

French trimmed lamb cutlet(s) or rack(s)

800 g

Olive oil

1 tbs

Green beans

400 g, halved

Mixed salad leaves

100 g

Fresh oregano

¼ cup(s), leaves

Lemon juice

1½ tbs

Reduced-fat ricotta cheese

cup(s), (65g)

Wholemeal bread

4 slice(s), (35g)


1 medium, wedges


  1. Preheat oven to 200°C or 180°C fan-forced. Press sage and rosemary over top-side of lamb racks. Season with salt and pepper.
  2. Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until browned. Place on a baking tray. Bake for 12–15 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before cutting into cutlets.
  3. Meanwhile, boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add salad leaves, oregano, juice and remaining oil and toss to combine. Crumble over ricotta.
  4. Serve lamb with salad, bread and lemon wedges.


TIP: You can use 12 x 50g lean French-trimmed lamb cutlets if preferred. Pan-fry or grill for 2 minutes each side or until cooked to your liking.