Moroccan Lamb Backstraps with Garlic Cream

• 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.

olive oil, harissa paste, philadelphia, mint, lemon juice, garlic, salt, chickpeas, parsley, punnet cherry tomatoes, red onion, lemon juice, olive oil, pita breads

Taken from www.kraftrecipes.com/recipes/moroccan-lamb-backstraps-garlic-cream-123798.aspx (may not work)