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Photo of Chargrilled lamb on Turkish bread by WW

Chargrilled lamb on Turkish bread

Total Time
20 min
10 min
10 min
Need to make an easy and quick dish? The delicious smoky chargrilled flavours in this sandwich is a treat with the lamb, basil and baby tomatoes- and only takes 20 mins!


Lamb backstrap, raw

320 g, fat trimmed

Cherry tomatoes

350 g, cut into wedges

Red onion

½ small, thinly sliced

Fresh basil

2 tbs, shredded

Balsamic vinegar

2 tsp

Olive oil

2 tsp

Turkish bread

200 g, (1/2 loaf)


cup(s), (80g)

Mixed salad leaves

20 g

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (95g)


  1. Heat a chargrill or barbecue on medium-high. Lightly spray the lamb with oil and cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.
  2. Meanwhile, place the tomato, onion, basil, vinegar and oil in a large bowl and toss gently to combine.
  3. Cut the bread into two pieces, then split in half horizontally. Chargrill for 1 minute each side or until lightly toasted.
  4. Spread hummus on the cut sides of toasted bread and top with the lettuce. Thinly slice lamb and arrange over the lettuce. Top with the tomato mixture and a dollop of yoghurt.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice.