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Moroccan Lamb Backstraps with Garlic Cream

Moroccan Lamb Backstraps with Garlic Cream
20 Mins
Prep time
8 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 600g lamb backstraps
  • 250g PHILADELPHIA Spreadable Light Cream Cheese
  • 2 tablespoons chopped mint
  • 2 tablespoons lemon juice
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste
  • 400g can chickpeas, drained
  • 1 cup roughly chopped parsley
  • ½ punnet cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 1½ tablespoons lemon juice, extra
  • 1 tablespoon olive oil, extra
  • 4 pita breads, toasted and sliced, to serve

How to make it

  1. MIX together the oil and harissa paste and rub over the lamb. Refrigerate for 30 minutes.
  2. COMBINE the PHILLY, mint, juice, garlic and seasonings.
  3. COMBINE the chickpeas, parsley, tomatoes, onion, extra juice and olive oil to make a salad. Season to taste.
  4. CHARGRILL the lamb for 6-8 minutes, or to your liking. Wrap lamb in foil and rest for 5 minutes before slicing diagonally. Place the pita breads on serving plates then top with the lamb, salad and a dollop of garlic cream. Serve immediately.
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