Katie QuinnComment

Lamb + minted goat's cheese pizza with eggplant, 
pomegranate + pistachio

Katie QuinnComment
Lamb + minted goat's cheese pizza with eggplant, 
pomegranate + pistachio
KQD_DEL_AUG_PIZZAS-4.jpg

INGREDIENTS /

PIZZA SAUCE

120g soft goat’s cheese
4 tbsp sour cream
Leaves from 3-4 stalks fresh mint, finely chopped
Juice 1/2 lemon
Freshly ground black pepper

PIZZA

250g fillet lamb sirloin
1 tbsp Dijon mustard
Sea salt + freshly ground black pepper
Olive oil for frying
8 slices (approx. 200g) deli bought marinaded eggplant slices, cut into strips
Handful pistachios, roughly chopped
Few fresh mint leaves for garnish
2-3 tbsp pomegranate molasses
2 x 12” Lebanese breads (wholemeal or white)

METHOD /

To make the pizza sauce, add all ingredients into a bowl and whisk together (you can use a stick blender or food processor if you prefer), set aside.

Lay lamb sirloin on a clean surface and coat all sides with the Dijon mustard, season thoroughly with crushed sea salt and lots of freshly ground black pepper. Heat a non-stick frying pan, add 1 tablespoon of olive oil, warm over medium heat then add the lamb searing on all sides for about 1 minute each side until golden brown. Remove from pan and allow to rest before cutting into paper-thin slices.

To assemble the pizza, spread half the pizza sauce onto the Lebanese bread then add half the eggplant strips and the lamb slices. Repeat with second pizza. Cook in a pizza oven for 8-10 minutes one at a time, or both in a conventional oven on the bare oven rack for 12-15 minutes until cooked through.

Remove from the oven and serve with a scattering of pistachios, a few fresh mint leaves, a generous drizzle of pomegranate molasses and lots of freshly ground black pepper. Recipe makes 2 pizzas.