Lamb and pomegranate pizza

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Lamb and pomegranate pizza
  • 2 teaspoon olive oil
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon ground cumin
  • pinch dried chilli flakes
  • 200 gram (6½ ounces) lamb backstrap (eye of loin)
  • 1/2 cup (130g) hummus
  • 2/3 cup (190g) yoghurt
  • 2 x 30cm (12-inch) round pizza bases (440g)
  • 1 medium pomegranate (320g), cut in half crossways
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves
  • 1 medium lemon (140g), cut into wedges


Lamb and pomegranate pizza
  • 1
    Combine oil, rind, cumin and chilli in a small bowl; add lamb, turn to coat. Cover; refrigerate 20 minutes.
  • 2
    Meanwhile, combine hummus and half the yoghurt in a small bowl; season to taste.
  • 3
    Preheat oven to 240°C (220°C fan-forced). Oil two oven or pizza trays; place in oven while heating.
  • 4
    Place pizza bases on trays, spread with hummus mixture; bake 10 minutes or until bases are browned and crisp.
  • 5
    Meanwhile, cook lamb on heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes, then slice thinly. Remove seeds from pomegranate: hold each half, cut-side down, in the palm of your hand over a bowl; hit the outside of the fruit with a wooden spoon. Seeds should fall out easily.
  • 6
    Serve pizzas immediately, topped with lamb and herbs; sprinkle with pomegranate seeds, drizzle with remaining yoghurt. Serve with lemon wedges

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