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Photo of Harissa lamb backstraps on wilted spinach by WW

Harissa lamb backstraps on wilted spinach

Total Time
40 min
20 min
15 min
Try our gourmet ‘sausage’ rolls with the harissa giving them a spicy hit.


Olive oil

1 tbs

Lamb backstrap, raw

700 g, (Buy 4 x 220g) fat trimmed, halved crossways

Baby spinach

600 g


4 clove(s), finely chopped

Filo pastry

16 sheet(s)


2 tbs, paste

Fennel seeds

2 tsp

Oil spray

8 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat the oil in a large frying pan over high heat. Season the lamb with salt and pepper. Cook for 1 minute each side or until browned. Transfer to a plate.
  2. Cook the spinach and garlic in the same pan, turning, for 3 minutes or until spinach has wilted. Set aside to cool slightly. Squeeze the spinach to remove any excess liquid.
  3. Place 1 filo sheet on a clean work surface with the shortest side closest to you. Lightly spray with oil. Cover with another filo sheet. Place one-eighth of the spinach along the centre of the edge closest to you. Top with lamb. Spread the lamb with a little harrisa paste. Fold in the sides of the pastry, then roll the pastry over to enclose filling. Place, seam-side down, on the prepared tray. Repeat with the remaining filo, spinach, lamb and harissa to make 8 parcels . Lightly spray with oil and sprinkle with the fennel seeds.
  4. Bake for 10 minutes for medium or until the pastry is golden and the lamb is cooked. Set aside for 5 minutes to rest.


SERVING SUGGESTION: Reduced-fat hummus and a salad made of 4 zucchini, peeled into ribbons, 1 cup fresh mint leaves and 2 tablespoons lemon juice.