2017-08-21
Lamb, Pumpkin & Cashew Pizza with Lemon Aioli
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Lamb, Pumpkin & Cashew Pizza with Lemon Aioli

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Gourmet pizza? Yes please, this recipe is full of delicious ingredients that together are truly satisfying.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 2 Quality Mark lamb rumps
  • 3 cups pumpkin, peeled and cut into 3cm sized pieces
  • 4 Turkish pizza bases
  • ¾ cup tomato relish (or pizza sauce)
  • 1½ cups mozzarella, grated
  • ½ cup fresh Parmesan, grated
  • 1 red onion, sliced into rounds
  • ¾ cup cashew nuts
  • 1 teaspoon whole cumin seeds
  • 8 tablespoons lemon aioli (see recipe below or use store bought)
  • Fresh herbs to garnish (coriander, parsley, mint, basil)

Method

 
 
Preheat the oven to 200°C.

Place the pumpkin in a roasting dish, coat with a dash of oil, season with salt and pepper and roast in the oven for 15-20 minutes until just cooked.

Increase the oven temperature to 250°C fan bake, and preheat the oven tray you’ll use for the pizza (this will help the base crisp up).

Heat a dash of oil in a frying pan over a high heat. Season the lamb rumps with salt and pepper and sear quickly in the pan to brown all over. Transfer to a roasting dish and bake in the oven for 15 minutes. Remove from the oven, cover loosely with foil and set aside to rest for 10-15 minutes before slicing across the grain.

While the lamb is resting, brush the edges of the pizza bases with oil and spread them with relish. Top with cooked pumpkin, cheeses, onion and cashews. Sprinkle with cumin seeds. Transfer to the preheated oven tray and bake in the middle of oven for 7-10 minutes until the base is golden brown at the edges.

Slice the lamb and arrange on the cooked pizzas. Drizzle with lemon aioli and garnish with herbs. Serve with a seasonal salad.

Lemon Aioli

Combine 1 egg, the zest of 1 large lemon, 1 clove crushed garlic and 1 teaspoon Dijon mustard in a bowl and whisk vigorously. Very slowly add in 1 cup of oil in a very thin stream while continuing to whisk. After a few minutes, the mixture will start to thicken and you can add the oil slightly faster. Keep whisking until all the oil is incorporated. Add 1-2 tablespoons of lemon juice and season with salt and pepper. This will keep for up to two weeks in the fridge in a sealed container.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 346g
Energy kJ (kcal) 2767 (661)
Protein (g) 39.0
Fat (g) 35.7
Saturated (g)
10.4
Carbohydrate (g) 45.5
Sugars (g)
9.7
Sodium (mg) 894
Iron (mg) 5.1
Zinc (mg) 5.5
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.20
Selenium (ug) 18.7

This dish contributes a quarter of the daily requirements for selenium, an essential mineral and antioxidant.
  • If using lamb or beef steaks, you don’t need to finish them off in the oven. Just fry in the pan over a high heat for about three minutes each side or until cooked to your liking.
  • If you have any leftover lamb, it’s delicious on sandwiches with aioli, lettuce, avocado and cucumber. Or make a hearty winter salad with the warmed lamb, pumpkin, chickpeas, baby spinach, herbs, cashews, aioli and some toasted garlic pita.
  • To reduce the fat content of this dish, substitute some of the cheese with Edam and reduce the amount of cashews used.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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