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Photo of Indian lamb roll by WW

Indian lamb roll

Total Time
15 min
15 min


Indian curry paste

1 tbs

Lamb leg steak, raw

400 g, (Buy 4x125g steaks), fat trimmed

Baguette, multigrain

240 g, (Buy 4x80g rolls), inside removed

Mixed salad leaves

60 g

Cherry tomatoes

12 individual, quartered

Red capsicum

1 medium, thinly sliced

Fresh mint

1 tbs, 16 leaves

Low fat tzatziki

80 g, (⅓ cup)

Oil spray

2 x 3 second spray(s)


  1. Heat a large non-stick frying pan over medium-high heat. Spread curry paste over lamb and lightly spray with oil. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2–3 minutes before thinly slicing.
  2. Meanwhile, cut baguettes lengthways along the top and open out. Pull out some of the soft bread to create a cavity, leaving a 1.5cm border (see tip). Fill rolls with salad leaves, tomatoes, capsicum, mint and lamb. Top with tzatziki to serve.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lime juice. TIPS: Freeze the bread you remove to use as breadcrumbs. You can use a mild curry paste, such as korma, or a hot one, such as vindaloo. Add it: 120g mashed avocado to spread over rolls in Step 2. Swap it: Lamb for skinless lean chicken breast fillets (fat trimmed).