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Photo of Chargrilled lamb with artichokes, beans and feta by WW

Chargrilled lamb with artichokes, beans and feta

Total Time
1 hr 25 min
15 min
10 min
Combine garlic and lemon for a mouth-watering marinade then soak lamb cutlets for an hour. Serve with a hearty salad for a memorable meal


Sweet-style white wine

¼ cup(s), (60ml), dry


3 clove(s), crushed

Lemon juice

¼ cup(s), (60ml)

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

504 g, (buy 12 cutlets), fat trimmed

Green string beans

450 g, halved diagonally

Canned cannellini beans, rinsed, drained

2 400g can

Artichoke hearts, canned, rinsed, drained

200 g, (340g jar), sliced

Fresh flat-leaf parsley

½ cup(s)

Fresh mint

½ cup(s), leaves torn

Reduced fat feta cheese

100 g, crumbled

Oil spray

1 x 3 second spray(s)

Fresh lemon rind

1 tsp, finely grated

Olive oil

1 tbs


  1. Combine wine, garlic and half the juice in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.
  2. Bring a medium saucepan of water to the boil. Add green beans and cook for 2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well. Place green beans, cannellini beans, artichoke, parsley, mint and feta in a large bowl. Toss gently to combine.
  3. Lightly spray a chargrill or large non-stick frying pan with oil and heat over high heat. Remove lamb from marinade and cook for 2–3 minutes each side or until cooked to your liking.
  4. Meanwhile, whisk remaining juice, rind and oil in a small bowl until combined. Add dressing to salad and toss gently to combine. Serve lamb cutlets with salad and lemon wedges.


TIP: You can use asparagus instead of green beans.