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Photo of Seared lamb with charred corn salad by WW

Seared lamb with charred corn salad

4 - 7
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
It takes just 20 minutes from opening the fridge to create this simple and appetising main meal for four.


Oil spray

1 x 3 second spray(s)

Lean lamb fillet

400 g, (2 x 250g backstraps), fat trimmed


2 individual, husks removed

Red capsicum

1 medium, finely chopped


1 large, finely chopped

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Lime juice

1 tbs

Olive oil

2 tsp


4 cup(s), (120g)


1 medium, (wedges, to serve)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Allow the lamb to rest for 5 minutes before slicing thinly.
  2. Meanwhile, heat a chargrill or barbecue over high heat. Cook the corn, turning occasionally, for 6–8 minutes, or until lightly charred and tender. Cool for 5 minutes then use a sharp knife to cut the kernels from each cob. Discard cobs and place kernels in a large bowl.
  3. Add capsicum, avocado, parsley, juice, oil and rocket to the corn and toss to combine. Season with salt and freshly ground black pepper.
  4. Serve salad topped with lamb, along with the lime wedges.