Moroccan Lamb Backstraps with Garlic Cream Recipe

Name: Moroccan Lamb Backstraps with Garlic Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 tablespoon harissa paste; 600 g lamb backstraps; 250 g PHILADELPHIA Light Spreadable Cream Cheese; 2 tablespoon chopped mint; 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09; 2 cloves garlic, crushed; salt and freshly ground black pepper, to taste; 400 g can chickpeas, drained; 1 cup roughly chopped parsley; 1/2 punnet cherry tomatoes, quartered; 1 small red onion, thinly sliced; 1 1/2 tablespoons lemon juice, extra Safeway 4 ct For $5.00 thru 02/09; 1 tablespoon olive oil, extra; 4 pita breads, toasted and sliced, to serve

Servings: persons

1 Tbsp. olive oil
1 tablespoon harissa paste
600 g lamb backstraps
250 g PHILADELPHIA Light Spreadable Cream Cheese
2 tablespoon chopped mint
2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
2 cloves garlic, crushed
salt and freshly ground black pepper, to taste
400 g can chickpeas, drained
1 cup roughly chopped parsley
1/2 punnet cherry tomatoes, quartered
1 small red onion, thinly sliced
1 1/2 tablespoons lemon juice, extra Safeway 4 ct For $5.00 thru 02/09
1 tablespoon olive oil, extra
4 pita breads, toasted and sliced, to serve

1
MIX together the oil and harissa paste and rub over the lamb.
2
Refrigerate for 30 minutes.
3
COMBINE the PHILLY, mint, juice, garlic and seasonings.
4
COMBINE the chickpeas, parsley, tomatoes, onion, extra juice and olive oil to make a salad.
5
Season to taste.
6
CHARGRILL the lamb for 68 minutes, or to your liking.
7
Wrap lamb in foil and rest for 5 minutes before slicing diagonally.
8
Place the pita breads on serving plates then top with the lamb, salad and a dollop of garlic cream.
9
Serve immediately.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. olive oil, 1 tablespoon harissa paste, 600 g lamb backstraps, 250 g PHILADELPHIA Light Spreadable Cream Cheese, and more.

Yes, Moroccan Lamb Backstraps with Garlic Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb Backstraps with Garlic Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions