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Photo of Lamb with harissa yoghurt and herb salad by WW

Lamb with harissa yoghurt and herb salad

Total Time
30 min
20 min
10 min
Succulent meat, wholesome chickpeas and zesty herbs make this salad seriously satisfying. Just 10 minutes cooking time means it’s a weeknight winner


Lamb fillet (tenderloin), raw

675 g, (backstraps) fat trimmed (buy 3 x 250g)

Ground sumac

1 tbs

Canned chickpeas, rinsed and drained

1 400g can, (400g can)

Fresh mint

1 cup(s), torn

Fresh coriander

1 cup(s)

Fresh flat-leaf parsley

1 cup(s)


3 bunch(es), (witlof) trimmed, leaves separated

Red onion

1 small, thinly sliced

Olive oil

2 tbs

Lemon juice

2 tbs

Greek yoghurt, plain, low-fat, no added sugar

¾ cup(s), (180g)


2 tsp

Oil spray

1 x 3 second spray(s)


  1. Place lamb on a plate and lightly spray with oil. Sprinkle both sides with sumac.
  2. Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before slicing thickly.
  3. Meanwhile, combine chickpeas, mint, coriander, parsley, witlof, onion, oil and half the juice in a large bowl. Combine yoghurt, harissa and remaining juice in a small bowl. Serve sliced lamb with herb salad and a dollop of harissa yoghurt.


Harissa is a North African spice paste made with red chillies, garlic, oil, salt, caraway seeds, coriander and cumin. It is available in the gourmet section of most supermarkets. If unavailable you can use chilli paste.