| | Lamb and pistachio pizzas with pomegranate molasses
Lamb and pistachio pizzas with pomegranate molasses
Lamb and pistachio pizzas with pomegranate molasses 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 200°C and line 2 baking trays with baking paper.
  2. Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.
  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.
  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.
  5. Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.
Time for preparing:
15 min.
Servings:
2

Ingredients:

  • 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 tablespoon Dijon mustard
  • 1 tablespoon 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
Comment
 [group=5]
Registration