Don't be tempted to use more lamb than the recipe stipulates - it will overshadow the balance of flavours. You may want to test this one on the kids it's got most of what they need in one meal.
Just to be different we thought outside the circle with this one and cut the bread into squares- fun if you're entertaining.
Preheat oven to 180 degrees Celsius.
Flatten the lamb fillet with a meat hammer or similar blunt object. Sprinkle the olive oil and lemon juice over it and allow it to sit at room temperature for approx 30 minutes. Roast or grill the capsicum and cook the silverbeet and set aside.
Wash and trim the silverbeet removing all white stalks. Bring a pan of water with added sea salt to boil before adding the silverbeet and cooking for 2 minutes. Drain and squeeze out any excess water. Chop it roughly and set aside.
Spread the pizza base with babaganoush. Top with silverbeet and strips of capsicum.
Heat a small pan and sear the lamb for 1 minute on each side. Cut it into strips adding them to the pizza. Sprinkle the rosemary over the top and cook for 15 minutes until the base is crispy.
Note: It's easy to make your own babaganoush, but if time is limited and you have to buy it, check the ingredients for; eggplant, tahini (sesame paste) garlic, citric acid or vinegar, seasoning …… and nothing else!
Makes 1 servings
| Prep Time: | 35-40 |
| Cooking Time: | 20 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1510 kj |
| Calories | 361 kcal |
| Fat | 20.3 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 43.9 g |
| Total Protein | 14.3 g |
| Fibre | 14.5 g |
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