Prep 10minute(s)
Ready In 25minute(s)
Serves 4
Ingredients
- 2 Frenched lamb loin racks (3 cutlets per person)
- 125g PHILADELPHIA Block Light Cream Cheese
- 4 dried figs, finely chopped
- Finely grated rind and juice of 1 orange
- One quarter of a cup flat-leaf parsley leaves, roughly chopped
- Olive oil cooking spray
- 1 Tbsp Moroccan seasoning
- 1 cup couscous
- 1 cup boiling water
- One third of a cup pistachio kernels, roughly chopped
- Salt and freshly ground black pepper, to season
- Zucchini ribbons, steamed, to serve
Instructions
- Preheat oven to 200°C. Using a small sharp knife, cut pockets into the meat between rack bones. Combine PHILLY, figs, 1 teaspoon of the orange rind, 1 tablespoon of the orange juice and parsley in a medium bowl. Spoon PHILLY mixture into pockets. Secure filling in racks with kitchen twine, tying between every 2 cutlets. Spray racks with oil and sprinkle with seasoning. Interlock racks and bones and put in a baking dish. Bake for 20-25 minutes for medium-rare or until cooked to your liking.
- Put couscous in a bowl, add water and stir. Cover, then stand for 5 minutes or until liquid is evaporated. Stir in remaining rind, juice and pistachios. Season with salt and pepper. Serve lamb with couscous and zucchini.
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