- 2 Quality Mark lamb rumps
- 3 cups pumpkin, peeled and cut into 3cm sized pieces
- 4 Turkish pizza bases
- 3/4 cup tomato relish (or pizza sauce)
- 11/2 cups mozzarella, grated
- 1/2 cup fresh Parmesan, grated
- 1 red onion, sliced into rounds
- 3/4 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)
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.
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.
Recipe Source: New Zealand Beef & Lamb