|Photo: Lamb and pistachio pizzas with pomegranate molasses recipe
Photography by Katie Quinn Davies e
This easy pizza recipe showcases the flavours of the middle-east, with its lamb, pistachio and pomegranate toppings.
To Prep 0:40
To Cook 0:15
MAKES 2 pizzas
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
Preheat the panggangan to 200°C and line 2 baking trays with baking paper.
Place the goat’s cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.
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.
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 panggangan for a further 2 minutes or until just heated through.
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.
delicious. – August 2012 , Page 87
Recipe by Katie Quinn Davies