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Love & Yum!

Healthy & Delicious Food for Families.

Aussie Lamb Pizza with Minted Pesto & Spicy Feta Cream

Aussie Lamb Pizza with Minted Pesto & Spicy Feta Cream

When I think of lamb, I don’t typically think of pizza… but in my quest for creative family-friendly-food, I came up with this recipe 🙂 It was inspired by my love of spice and the delicious high-quality lamb from True Aussie!

Enjoy it for the Holidays, or anytime of year!

For more great recipes and to see where you can buy Aussie Grassfed Beef and Lamb in your area visit:  https://www.trueaussiebeefandlamb.com/

What you’ll need:

  • 4 – 5 lb Aussie leg of lamb (on or off the bone – see below)
  • Package of pre-made naan cut into small pizza slices

Lamb spice rub:

  • 1 tsp each: turmeric, pink Himalayan salt, garlic powder, ground black pepper
  • 2 tsp cumin

Minty Pesto

  • 2 bunches of mint, washed, trimmed and dried
  • 1/4 cup slivered almonds
  • 3 medium garlic cloves
  • 1 tablespoon lemon juice and 1/2 teaspoon lemon zest from 1 lemon
  • 1/3 cup good olive oil
  • 1/4 cup crumbled feta cheese
  • ½ Tbsp each salt & pepper

Spicy Whipped Feta:

  • 1 lb feta cheese, crumbled (about 4 cups)
  • 6 ounces jarred roasted red pepper drained, rinsed, and thoroughly patted dry with paper towels
  • 1⁄3 cup extra virgin olive oil, plus extra for serving
  • 1 tablespoon fresh lemon juice
  • 1⁄2 teaspoon cayenne pepper, plus extra for serving
  • 1⁄4 teaspoon ground black pepper

Let’s get cookin’ (fast or slow… you choose what’s best for you!)

Aussie Lamb off Bone

Low & Slow Roasting Method: 2.5 – 3 Hours (perfect for bone out!)

  1. Heat an oven to 250 F. Rub flesh of leg (bone out) with 1 tbsp olive oil and Lamb spice rub. Let sit on counter for an hour before cooking.
  2. Heat a large pan or skillet. Sear lamb on both sides. Place on baking sheet in oven for 1 hour uncovered.
  3. Flip and cover. Cook for 1 – 1.5 hours more, or until cooked to 145 degrees F.
  4. Transfer the lamb to a platter and allow it to rest for 15 minutes before slicing serving. After slicing let sit in juiced before slicing smaller and placing on naan pizzas.
  5. SERVING: warm lamb in juices, quickly toast naan pizzas (if possible), place small slice of lamb on pizza and dot with pesto & whipped feta. Place a small sprig of micro-greens on top for presentation J

Aussie Lamb on Bone

Fast Roasting Method: 1 to 2 Hours (better for bone in)

  1. Heat an oven to 450 F. Rub flesh of leg with 1 tbsp olive oil and Lamb spice rub. Let sit on counter for an hour before cooking.
  2. If the bone is still in, wrap it in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 – 1.5 hours, basting frequently, until the lamb is well browned, and the juices run clear when a knife is inserted deep into the meat.
  3. If the meat has browned before the juices are clear, cover the meat with loose foil to prevent further darkening.
  4. Transfer the lamb to a platter and allow it to rest for 15 minutes before slicing serving. After slicing let sit in juiced before slicing smaller and placing on naan pizzas.
  5. SERVING: warm lamb in juices, quickly toast naan pizzas (if possible), place small slice of lamb on pizza and dot with pesto & whipped feta. Place a small sprig of micro-greens on top for presentation J

Minty Pesto

  1. Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with steel blade.
  2. Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary.
  3. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.
  4. Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.

Spicy Feta

  1. Process all of the ingredients together in a food processor until smooth, about 20 seconds.
  2. Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours or up to 2 days.
  3. Before serving can add more olive oil and blend to make a softer paste.

Wishing you lots of Love & Yum!

Lindsay “Mama” O’Neill