Photo of Greek lamb salad by WW

Greek lamb salad

Points® value
The ProPoints plan is flexible enough to accommodate all your gluten free choices. This meal is suitable for the Gluten Free approach; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.This meal is also suitable for the following approaches: Mediterranean and Lower Carb.

Meal Items

0% fat natural Greek yogurt

40 g

Lemon Juice, Fresh

½ teaspoon(s)


¼ teaspoon(s), finely chopped


1 pinch

Ground Cumin

1 g

Lamb Leg, Lean, raw

110 g

Mint, Fresh

25 g


1 portion(s)


1 portion(s)


½ large


¼ medium


In a small bowl, combine the yogurt, lemon juice, garlic, salt and cumin. Pour a quarter of the dressing into a resealable food storage bag and add the lamb. Seal the bag and turn to coat. Cover the remaining yogurt mixture (this will be the dressing). Refrigerate the dressing and lamb at least 30 minutes or up to 8 hours before proceding to the next stage of the recipe.

Preheat the grill. Lift the lamb from the marinade and place the lamb on the grill. (Discard the marinade). Grill, turning once for about 8 minutes, or longer until done to personal preference. Remove lamb and thinly slice.

Stir half of the mint into the refrigerated dressing. Place shredded lettuce on a plate and top with the lamb. Scatter with remaining mint, cucumber and tomato, and 2 tablespoons of onion. Drizzle with dressing and serve.