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Lamb and pistachio pizzas with pomegranate molasses


120g soft goat’s cheese
1/3 cup (80g) sour cream
1/4 cup mint leaves, plus extra leaves to serve
Juice of 1/2 lemon
250g lamb backstrap, trimmed
1 tbs Dijon mustard
1 tbs olive oil
2 Lebanese breads
250g chargrilled eggplant slices, cut into strips
1 long green chilli, sliced
Roughly chopped pistachios and pomegranate molasses (see note), to serve


Step 1
Preheat the oven to 200°C and line 2 baking trays with baking paper.

Step 2
Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.

Step 3
Coat lamb with Dijon mustard and season. Heat oil in a large non-stick frypan over medium heat. Add lamb and cook, turning, for 2-3 minutes for medium-rare. Remove from the pan and set aside to rest for 5 minutes, then cut into thin slices.

Step 4
Spread half the goat’s cheese sauce over 1 Lebanese bread, then add half the eggplant. Repeat with remaining Lebanese bread and toppings. Place pizzas on prepared trays and bake for 8 minutes or until golden. Scatter with the lamb and return to the oven for a further 2 minutes or until just heated through.

Step 5
Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.

Pomegranate molasses available from delis and gourmet food shops.

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