Lamb with lemon, yoghurt and tahini sauce (top with chives – optional)
You can prepare earlier and keep in the fridge.
1 lamb forequarter chop. Bones and top fat removed. (these cuts were on special and we bought with the intention of making a lamb osso bucco). The fat within the cut helped it to stay succulent but you could use lamb mince.
2-3 sprigs of rosemary
Decent splash of olive oil
Salt and pepper to taste
Cut the lamb into about 2 cm cubes.
Add to a small bowl and add the other ingredients. Run your fingers along to pull the rosemary leaves off rather than adding the whole sprig.
Put the lamb in the fridge until the pizza base is good to go and put on the pizza cold to ensure the lamb doesn’t over cook.
Lemon, yoghurt and tahini sauce
You can prepare earlier and keep in the fridge. Drizzle over the pizza once cooked, just before serving.
Makes enough for 2 small pizzas
2 heaped tbs of natural yoghurt
2 heaped tsp of tahini
1 garlic clove. Microplaned.
rind of ½ a lemon
juice of ½ a lemon
salt and pepper to taste
Add all ingredients, except salt and pepper, to a small bowl. Mix well.
Taste for salt and pepper. Add as much as desired.
Top the pizza base with sauce and cold lamb. Cook. Add dollops of lemon, yoghurt and tahini sauce just before serving and sprinkle over fresh chives (optional).