You may also like
Categories:
olive oil harissa paste Philadelphia mint lemon juice garlic salt chickpeas parsley punnet cherry tomatoes red onion lemon juice olive oil pita breads
Viewed: 62 - Published at: 2 years agoIngredients
- 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
Method
- 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 68 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.
