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Photo of Greek lamb cutlets with chickpea and spinach salad by WW

Greek lamb cutlets with chickpea and spinach salad

7 - 9
PersonalPoints™ per serving
Total Time
2 hr 26 min
20 min
6 min
A great make-ahead meal. After marinating the lamb, it takes less than 15 minutes from grill to table.


Canned chickpeas, rinsed and drained

2 400g can, (400g)


1 clove(s), crushed

Dried oregano

1 tsp

Lemon juice

cup(s), (80ml)

Olive oil

1 tbs

French trimmed lamb cutlet(s) or rack(s)

300 g, (12 lean cutlets) fat trimmed

Cherry tomatoes

250 g, halved


2 stick(s), finely chopped

Reduced fat feta cheese

70 g, crumbled

Black olives, drained

cup(s), (55g), sliced

Baby spinach leaves

3 cup(s), (90g)


  1. Combine garlic, oregano, 2 tablespoons juice and half the oil in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and place in fridge for 2 hours.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes.
  3. Meanwhile, combine chickpeas, tomatoes, celery, feta, olives and spinach in a large bowl. Add remaining juice and oil. Toss gently to combine. Season with salt and pepper. Serve cutlets with chickpea and spinach salad and lemon wedges.


TIP: You can use cannellini or butter beans instead of chickpeas.