Lamb and Minted Goat’s Cheese Pizza

The experimental fusion of flavours come together on the homely pizza base combining the firm family favourite with Moroccan flavourings. This pizza will look stunning on any dining table this weekend and is a perfect way to keep the family entertained inside if the predicted rain rears its ugly head.



120g soft goat’s cheese
4 tablespoons sour cream
Leaves from 3-4 stalks fresh mint, finely chopped
Juice ½ lemon
Freshly ground black pepper
250g fillet lamb sirloin
1 tablespoon Dijon mustard
Sea salt & freshly ground black pepper
Olive oil for frying
approx. 200g  of Aubergine, cut into strips
Handful pistachios, roughly chopped

Few fresh mint leaves for garnish
2-3 tablespoons pomegranate molasses
2 x 12” flat breads (wholemeal or white)


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 flat bread then add half the aubergine strips and the lamb slices. Repeat with second pizza.
Cook in the 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

Enjoy with home-made chips or a simple salad, great for home entertaining or family dining.

Have a great weekend!
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