Curry Crusted Lamb

Curry Crusted Lamb
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 500g lamb backstraps
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 2 tablespoons mild curry paste, or to taste
  • 600g steamed rice
  • 1/2 bunch of washed coriander

How to make it

  1. MARINATE lamb in combined PHILLY and curry paste, for 2 hours or overnight.
  2. BROWN meat in a hot frypan, transfer to a preheated oven and cook for 10 - 15 minutes at 200°C. Allow meat to rest 10 minutes before slicing.
  3. ARRANGE on top of steamed rice, and serve with mango chutney and chopped coriander.