Moroccan Lamb Pizza

By Silver Fern Farms
  • 1 pack Silver Fern Farms Lamb Rumps
  • 2 Tbsp cooking oil + extra oil to sear lamb
  • 1 large onion, peeled and sliced thin
  • 2 medium sized tomatoes, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground ginger
  • 1 tsp ground paprika
  • 1 tsp dried chilli flakes
  • 1 tsp ground turmeric
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 2 pizza bases
  • 200 g feta
  • 2 Tbsp thin, natural yoghurt
  • small handful coriander leaves, chopped

Heat the oven to 200°C. Heat a medium-sized saucepan with the vegetable oil. Add the onions, tomatoes, garlic and spices. Sweat on a low heat for 5 minutes. Add the vinegar, sugar, and salt. Simmer around 10 minutes or until the liquid reduces.

Heat a large non-stick frying pan over medium-high heat. Rub the lamb rumps with oil, season to taste and then sear the lamb for 8 minutes then flip and fry another 8 minutes. Take the lamb from the pan, cover with tin foil, and leave to rest for 5 minutes.

Place the pizza bases on oven trays and spray with a light coat of cooking oil. Cover bases with the onion mix leaving a clear 1cm rim around the edge. Crumble over feta and bake 10-15 minutes until golden.

Slice the pizzas into 6 pieces. Cut the rested lamb across the grain then place on the pizza. Drizzle over the yoghurt and top with coriander.