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Photo of Garlic lemon lamb with chickpeas by WW

Garlic lemon lamb with chickpeas

Total Time
20 min
5 min
15 min
Lamb backstrap marinated with fresh parsley, garlic and lemon is a simple 20 minute meal that is packed with flavour.


Fresh flat-leaf parsley

cup(s), coarsely chopped


2 clove(s), crushed

Lemon juice

1 tbs

Lamb backstrap, raw

480 g, (Buy 600g), fat trimmed

Olive oil

2 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Salt reduced chicken stock

¾ cup(s), (185ml)

Reduced fat oil spread

2 tsp


  1. Combine parsley, garlic, juice and lamb on a large plate. Coat lamb in garlic mixture.
  2. Heat oil in a large frying pan over medium-high heat. Cook lamb for 3-4 minutes each side or to your liking. Remove lamb from pan, cover and set aside. Add any remaining marinade to pan with chickpeas and stock. Simmer for 5 minutes or until slightly reduced.
  3. Remove from heat, add spread, swirl pan until dissolved and season. Slice lamb and add any pan juices to chickpeas. Serve lamb with chickpeas.


SERVING SUGGESTION: Salad made of fresh flat-leaf parsley, mint leaves and rocket and lemon wedges and cracked pepper. TIP: Resting the meat creates a more tender result and allows juices to be distributed evenly through the meat.