30 AWW FOOD • ISSUE TWENTY SEVEN
LAMB&POMEGRANATE
PIZZA
PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION) SERVES 6
2 teaspoons olive oil
1 teaspoon finely grated lemon rind
¼ teaspoon ground cumin
pinch dried chilliflakes
200g lamb backstrap
½ cup (130g) hummus
⅔ cup (190g) yoghurt
2 x 440g round pizza bases (see tips)
1 medium pomegranate (320g)
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh
coriander leaves
1 lemon, cut into wedges
1 Combine oil, rind, cumin and chilli
in a small bowl; add lamb, turn to coat.
Cover; refrigerate for 20 minutes.
2 Meanwhile, combine hummus and
half the yoghurt in a small bowl;
season to taste.
3 Preheat oven to 240°C/220°C fan.
Grease two oven or pizza trays; place
in heated oven.
4 Place pizza bases on trays, spread
with hummus mixture; bake for
10 minutes or until the bases are
browned and crisp.
5 Meanwhile, cook lamb on a heated
oiled grill plate (or grill or barbecue)
over medium−high heat for 4 minutes,
for medium−rare, or until cooked to
your liking. Cover lamb; stand for
5 minutes then slice thinly. Cut the
pomegranate in half crossways;
hold it, cut−side down, in the palm
ofyourhandoverabowl,thenhit
the outside firmly with a wooden
spoon. The seeds should fall out
easily; discard any white pith that
falls out with them.
6 Top pizzas withlamb and herbs;
sprinkle with pomegranate seeds,
drizzle with remaining yoghurt. Serve
immediately with lemon wedges.
LAMB RACKS WITH
CAPSICUM PESTO,
ASPARAGUS&CORN
PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION & RESTING) SERVES 81½ cups (300g) drained char−grilled
red capsicums
¼ cup pine nuts (40g), roasted
¼ cup (60ml) olive oil
¼ cup coarsely chopped fresh
basil leaves
1 fresh long red chilli, chopped
coarsely
1 tablespoon grated palm sugar
4 x 6−cutlet french−trimmed lamb
racks (1.5kg)
2 large corn cobs (800g), husked
500g asparagus, trimmed
3 shallots (75g), sliced thinly
2 tablespoons finely chopped fresh
flat−leaf parsley
1 tablespoon lime juice
½ teaspoon chilli powder1 Blend or process capsicum, nuts,
oil, basil, chopped chilli and sugar
until smooth; season. Combine half
the paste with lamb racks in a large
shallow bowl; cover, refrigerate for
3 hours or overnight.
2 Preheat a barbecue with lid to
high. Turn one side of heat elements
off. Place lamb in a deep disposable
baking dish; place lamb on side of
barbecue plate that has been turned
off; cook, covered, for 15 minutes
for medium or until cooked to your
liking. Cover lamb, rest for
10 minutes before cutting into
serving−sized portions.3 Meanwhile, boil, steam or
microwave corn until tender; drain.
When cool enough to handle, cut corn
kernels, in small slabs, from cobs.
4 Cook asparagus on heated oiled
barbecue (or grill or grill pan) for
2 minutes or until tender. Combine
shallots, parsley, juice and chilli
powder in a small bowl; drizzle over
asparagus and corn.
5 Serve lamb withcorn, asparagus
and reserved paste thinned with a
little hot water, if necessary.GARLIC & LEMON THYME
BUTTERFLIED LAMB LEG
PREP + COOK TIME 50 MINUTES
(+ REFRIGERATION & RESTING) SERVES 42 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme leaves
1 teaspoon mustard powder
1 tablespoon olive oil
1kg butterflied lamb leg
fresh lemon thyme leaves, extra, and
lemon wedges, to serve1 Combine garlic, juice, thyme,
mustard and oil in a large bowl. Add
lamb; turn to coat. Cover; refrigerate
for 3 hours or overnight.
2 Preheat barbecue with lid to high.
Cook the lamb on heated oiled
barbecue until browned all over.
Turn one side of heat elements
off. Place lamb onside of barbecue
plate that has been turned off; cook,
covered for 45 minutes, turning once,
for medium−rare. Remove from heat,
cover with foil; rest for 10 minutes.
3 Serve lamb topped with extra
thyme sprigs and accompanied
with lemon wedges.SERVING SUGGESTION
Serve with steamed broccolini.Mum’s The Word Mains