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Photo of Grilled lamb with zucchini, tomato and bean salad by WW

Grilled lamb with zucchini, tomato and bean salad

Total Time
20 min
10 min
10 min
You can swap the dried oregano with 1 tablespoon of chopped fresh oregano.


Dried oregano

1 tsp


1 medium, zest and juice

Lamb backstrap, raw

400 g, (buy 500g), trimmed


2 medium, cut into 1cm thick slices

Green string beans

200 g, sliced

Cherry tomatoes

250 g, halved

Canned cannellini beans, rinsed, drained

1 400g can

Olive oil

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Combine the oregano and 2 tablespoons of the lemon juice in a shallow glass or ceramic dish. Add the lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
  2. Heat a barbecue or chargrill on medium-high. Lightly spray the lamb with olive oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice.
  3. Meanwhile, lightly spray the zucchini with olive oil. Add to the barbecue and cook for 2 minutes each side or until golden and tender.
  4. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Combine the zucchini, green bean, tomato and cannellini beans in a large bowl. Add the lemon zest, olive oil and 2 teaspoons of the remaining lemon juice and toss to combine. Season with salt and pepper. Divide the salad among serving plates and top with the lamb.