Gourmet Lamb Pizza

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INGREDIENTS

Lamb shoulder

2400 g Lamb shoulder

15 g Garlic

5ml Cumin, ground

5 ml Cumin seeds

5 ml Olive oil

Sticky sauce

250 ml Soy Sauce

260 g Honey

60 ml Marsala

30 g Ginger, fresh

30 ml Sesame Oil

Tzatziki

400 g Cucumber

300 g Greek yogurt

30 ml Lemon juice

5 g Salt

10 g Garlic

Tomato sauce

15 g Olive Oil

400 g Crushed Tinned Tomatoes

7 g Garlic Cloves

7,5 ml Dried Oregano

2,5 ml Salt

2,5 ml Pepper

50 g Onion

50 g Tomato puree

15 g Brown sugar

5 ml Dried basil

75 ml Bone broth

Mint Pesto

90 g Mint

45 g Parsley

140 g Almonds

70 ml Olive Oil

10 g Garlic

15 m Lemon Juice

70 ml Broth

600 g Mozzarella cheese

Pizza base

800 g Flour

20 g Baking powder

400 ml Lamb Broth

12 g Salt

10 ml Sugar

40 g Lard



  



METHOD

Pre-heat oven to 140°C

  1. Line a baking tin with foil.

  2. In a small bowl create a paste using the olive oil, garlic, ground cumin, and cumin seeds.

  3. Rub the spices onto the lamb and cover the lamb with foil again.

  4. Place the lamb in the oven at 140°C and roast for 4 hours.

  5. Add the garlic and onion to a large saucepan over medium heat.

  6. Sauté until onion and garlic is light brown, then add the remaining ingredients, including the tomato puree, brown sugar, and dried basil.

  7. Allow the liquid to evaporate and the contents to reduce by half, about 10 minutes.

  8. Once the liquid has evaporated, deglaze the pan with bone broth and remove it from the heat, and set it aside.

Tzatziki:

  1. In a large bowl, grate the cucumber on the finest side of the grater. Using your palms squeeze excess moisture from the grated cucumber and set it aside.

  2. In a separate bowl combine the yogurt, lemon juice, salt, crushed garlic, and lemon zest.

  3. Stir the cucumber into the yogurt mixture and leave it in the fridge until ready to use.

Mint Pesto:

  1. In a large pot, bring 1 liter of water to a boil.

  2. Add the mint leaves and parsley, blanch for 30 seconds, and then remove the leaves from the water.

  3. Place the blanched leaves into an ice bath and leave for 2 minutes.

  4. Strain water and pat with a paper towel to dry

  5. In the oven, place the grill on high heat and toast nuts.

  6. Combine all pesto ingredients and blend.

  7. Grate Cheese

Sticky sauce:

  1. Using a fine grater, grate the ginger

  2. In a large pan, combine all the ingredients, bring to a simmer and set aside.

  3. After the meat has cooked for fours, remove from heat, allow to cool

  4. Use two forks to shred the meat

  5. Pour sticky sauce over the pulled lamb and place the lamb back in the oven for 30 minutes.