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Lamb and pistachio pizzas with pomegranate molasses
Lamb and pistachio pizzas with pomegranate molasses
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Middle-Eastern inspired lamb pizza with pistachios and pomegranate for a delicious twist.
Ingredients:
  • Juice of 1/2 lemon
  • 120g soft goat’s cheese
  • 80g sour cream
  • 62.50 ml mint leaves, plus extra leaves to serve
  • 250g lamb backstrap, trimmed
  • 23.40 gm Dijon mustard
  • 18.20 gm olive oil
  • 2 Lebanese breads
  • 250g chargrilled eggplant slices, cut into strips
  • 1 long green chilli, sliced
  • Roughly chopped pistachios, to serve
  • Pomegranate molasses (see note), to serve
Instructions:
  • Preheat your oven to 200°C and prepare two baking trays by lining them with baking paper.
  • Combine the goat's cheese, sour cream, fresh mint leaves, and lemon juice in a bowl. Mix until creamy and well combined. Season with salt and pepper to taste, then set aside for later use.
  • Prepare the lamb by generously slathering it with flavorful Dijon mustard and seasoning it to perfection. In a large non-stick frypan over medium heat, heat oil until sizzling. Sear the lamb for 2-3 minutes per side for a perfect medium-rare finish. Once cooked, let the lamb rest for 5 minutes before slicing it thinly and serving.
  • Spread a generous amount of the creamy goat's cheese sauce on one piece of Lebanese bread, then layer on half of the flavorful eggplant. Repeat this process with another piece of Lebanese bread and the remaining toppings. Transfer the pizzas onto lined trays and bake for 8 minutes until they turn golden brown. Sprinkle with the savory lamb and bake for an additional 2 minutes, or until the lamb is heated through.
  • Sprinkle pizzas with chili, pistachios, and fresh mint leaves, then season and drizzle with pomegranate molasses.

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