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.

No additional tips available.

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

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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.

Moroccan Lamb Backstraps with Garlic Cream

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