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Photo of Marinated lamb with Greek salad by WW

Marinated lamb with Greek salad

Total Time
50 min
20 min
30 min
Marinate the lamb for a few hours before cooking for a stronger flavour. Serve over a crunchy Greek salad for a delicious Mediterranean feast!


Fresh lemon rind

1 tsp, finely grated


2 clove(s), crushed

Dried oregano

1 tsp

Olive oil

1 tbs

Lamb fillet (tenderloin), raw

400 g

Red skin potato

500 g, (Desiree), cut into 2cm pieces

Lemon juice

1 tsp


2 medium, cut into 12 wedges

Lebanese cucumber

1 medium, halved lengthways, sliced

Green capsicum

1 medium, cut into thin strips

Black olives, drained

40 g, pitted

Reduced fat feta cheese

75 g, cut into 1.5cm cubes

Oil spray

2 x 3 second spray(s)


  1. Combine rind, garlic, half the oregano and half the oil in a small bowl. Rub all over lamb. Season with salt and freshly ground black pepper. Cover and refrigerate until required.
  2. Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a large saucepan and cover with cold water. Cover pan and bring to the boil, then uncover and cook for about 5 mins or until just tender. Drain well and place onto a lightly oiled baking tray. Lightly spray with olive oil and bake for 25 mins or until golden brown and crisp.
  3. Meanwhile, whisk together the remaining oil, oregano and juice. Combine tomatoes, cucumber, capsicum, olives and feta in a large shallow bowl, and drizzle with the dressing. Toss to coat.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook lamb for 3-4 mins each side, for medium or to your liking. Transfer to a plate and cover to keep warm. Rest for 5 mins, then slice thickly. Serve with salad and potatoes.