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Lamb Pizza

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  • 750g bakers flour
  • 600ml warm water
  • 20g dried yeast
  • 20g salt
          Lamb Marinade
  • 1 leg of lamb, butterflied
  • Juice of 2 lemons
  • 1 bunch fresh oregano roughly chopped
  • 2 tbsp dried Greek oregano
  • Freshly cracked pepper and sea salt
  • 1 lemon sliced finely
  • 3 cloves garlic chopped
  • Olive oil
Pizza Topping
  • Tomato sauce (tomatoes, garlic cooked down until sauce like consistency)
  • Red onion, sliced
  • Fresh mint
  • Tzatziki (grated cucumber, yoghurt, garlic & lemon juice)
  • Mozzarella (fresh)
  • Danish feta
  • Pine nuts, lightly toasted
  • Homemade pickled lemons (as above)
  • 1 punnet cherry tomatoes, roasted


Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel.

Lamb Marinade

Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest.

Pizza Topping

Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.          

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