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Photo of Rosemary and sage lamb racks with oregano salad by WW

Rosemary and sage lamb racks with oregano salad

Total Time
40 min
20 min
20 min
Lamb and rosemary make the perfect match but when you add sage leaves you take the lamb to a whole other flavour level!


Fresh sage

6 tbs, (6 leaves)

Fresh rosemary

1 tbs, chopped

Lamb Frenched cutlet or rack, raw

800 g

Olive oil

1 tbs

Green string beans

400 g, halved

Mixed salad leaves

100 g

Fresh oregano

¼ cup(s), leaves

Lemon juice

1½ tbs

Reduced-fat ricotta cheese

cup(s), (65g)

Wholemeal bread

4 slice(s), (35g)


1 medium, wedges


  1. Preheat oven to 200°C or 180°C fan-forced. Press sage and rosemary over top-side of lamb racks. Season with salt and pepper.
  2. Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until browned. Place on a baking tray. Bake for 12–15 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before cutting into cutlets.
  3. Meanwhile, boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add salad leaves, oregano, juice and remaining oil and toss to combine. Crumble over ricotta.
  4. Serve lamb with salad, bread and lemon wedges.


TIP: You can use 12 x 50g lean French-trimmed lamb cutlets if preferred. Pan-fry or grill for 2 minutes each side or until cooked to your liking.