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Photo of Sumac lamb with coriander yoghurt by WW

Sumac lamb with coriander yoghurt

Total Time
10 min
5 min
5 min
Short on time? This lamb coated in tangy, citrusy sumac served with coriander yoghurt is ready in 10 minutes.


Lamb French cutlet(s) or rack(s), raw

320 g, (Buy 8 x 50g cutlets), fat trimmed

Sesame seeds

1 tbs

Ground sumac

2 tsp

Reduced fat oil spread

20 g

Baby spinach

150 g

Lentils, canned, rinsed, drained

1 400g can, brown variety

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh coriander

2 tbs, leaves, chopped

Oil spray

1 x 3 second spray(s)


  1. Sprinkle the lamb with sesame seeds and sumac. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking.
  2. Meanwhile, heat the spread in a medium non-stick frying pan over medium-high heat. Cook the spinach, stirring, for 2-3 minutes or until wilted. Add the lentils and cook, stirring, for 1 minute or until heated through.
  3. Combine the yoghurt, coriander and 2 tablespoons water in a small bowl. Serve lamb and lentils drizzled with yoghurt sauce.


SERVING SUGGESTION: Steamed baby carrots, broccoli and lemon wedges.