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https://www.philly.com.au/recipe/moroccan-lamb-backstraps-with-garlic-cream/
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Moroccan Lamb Backstraps with Garlic Cream
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Moroccan Lamb Backstraps with Garlic Cream
20 Mins
Prep time
8 Mins
Cooking time
Serves
4
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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
MIX together the oil and harissa paste and rub over the lamb. Refrigerate for 30 minutes.
COMBINE the PHILLY, mint, juice, garlic and seasonings.
COMBINE the chickpeas, parsley, tomatoes, onion, extra juice and olive oil to make a salad. Season to taste.
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.
Recipe or Meal Type
Dinner |
Lunch |
Entertaining
Cuisines
Moroccan |
Creamy
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