Moroccan Style Lamb Cutlets

Moroccan Style Lamb Cutlets
15 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 125g tub PHILADELPHIA Light Spreadable Cream Cheese
  • rind of 1 lemon or 2 tablespoons finely chopped preserved lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon milk
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon moroccan seasoning
  • 1/3 cup finely chopped parsley
  • 50g pita and ciabatta breadcrumbs, combined with
  • 1/4 cup pine nuts, finely chopped
  • 12 trimmed, frenched lamb cutlets

How to make it

  1. MIX PHILLY with 1/2 of the combined lemon rind and juice, milk, cinnamon, cumin, moroccan seasoning, parsley and breadcrumbs to form a paste.
  2. PAT mixture onto the top of the lamb cutlets, season to taste with salt and pepper.
  3. PLACE on a baking tray and bake at 180°C for 30 minutes until lamb is cooked through.