Lamb and pomegranate pizza
Jun 30, 2009 2:00pm- 15 mins preparation
- 45 mins cooking
- Serves 6
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Ingredients
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
Method
Lamb and pomegranate pizza
- 1Combine oil, rind, cumin and chilli in a small bowl; add lamb, turn to coat. Cover; refrigerate 20 minutes.
- 2Meanwhile, combine hummus and half the yoghurt in a small bowl; season to taste.
- 3Preheat oven to 240°C (220°C fan-forced). Oil two oven or pizza trays; place in oven while heating.
- 4Place pizza bases on trays, spread with hummus mixture; bake 10 minutes or until bases are browned and crisp.
- 5Meanwhile, 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.
- 6Serve pizzas immediately, topped with lamb and herbs; sprinkle with pomegranate seeds, drizzle with remaining yoghurt. Serve with lemon wedges