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Lamb, coriander and sweet chilli pizza
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy single-serve lamb roast - perfect for a midweek meal!
Ingredients:
  • 200g Kent or butternut pumpkin, peeled, deseeded, thinly sliced
  • 60ml (1/4 cup) water
  • 4 small (17cm-diameter) bought pizza bases
  • 40.00 gm bought basil pesto
  • 44.00 gm sweet chilli sauce
  • 1 x 125g can corn kernels, drained
  • 1/2 red onion, thinly sliced
  • 9.20 gm olive oil
  • 4 (about 500g) lamb leg steaks
  • 100g bocconcini, torn
  • 82.50 ml fresh coriander leaves
  • 2 shallots, ends trimmed, thinly sliced diagonally
  • Lime wedges, to serve
Instructions:
  • Preheat oven to 230°C. Microwave pumpkin with water in a covered dish on high/800 watts/100% for 2 minutes until tender. Drain on paper towel-lined plate.
  • Prepare two baking trays with non-stick baking paper. Place two pizza bases on each tray and top them with pesto followed by a drizzle of sweet chili sauce.
  • Spread a generous amount of pumpkin, corn, and onion over the pizza bases. Bake in the oven until the base is perfectly crisp, about 10 minutes.
  • Heat oil in a small non-stick frying pan over medium-high heat, then sear the lamb for 1 minute on each side until golden brown. Rest for 5 minutes, then thinly slice the lamb across the grain.
  • Layer the lamb slices on the pizzas and sprinkle with bocconcini. Bake until the cheese is melted, about 3 minutes.
  • Garnish the pizzas with fresh coriander and shallot. Serve promptly with lime wedges.

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