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Photo of Rosemary lamb with burghul pilaf by WW

Rosemary lamb with burghul pilaf

Total Time
30 min
10 min
20 min
We’ve swapped rice for burghul (Cracked wheat) to add a great nutty flavour to this tasty pilaf


Fresh rosemary

1 tbs, finely chopped

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

¼ cup(s)

Fresh lemon rind

1 tsp, finely grated

Brown onion

1 small, finely chopped

Olive oil

1 tbs

Red capsicum

1 medium, finely chopped

Burghul, dry

1 cup(s), (cracked wheat)

Chicken stock

2 cup(s)


2 medium, finely chopped

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Lamb fillet (tenderloin), raw

2 medium, fat trimmed


1 cob(s), large


  1. Combine rosemary, rind and half the oil in a small glass or ceramic dish. Rub lamb with rosemary mixture. Season with salt and freshly ground black pepper. Refrigerate until required.
  2. Heat remaining oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 3–5 minutes or until softened. Add burghul and stock and bring to the boil. Reduce heat to low and simmer, covered, for 12–15 minutes or until burghul is tender. Remove from heat. Stir in tomatoes and parsley and cover to keep warm.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly. Serve lamb with burghul pilaf, yoghurt and lemon wedges.


SERVING SUGGESTION: Steamed asparagus, plus corn cobs.