Moroccan lamb pizza

Recipe: Moroccan lamb pizza


  • 2/3 cup low-fat natural yoghurt
  • Juice of 1 lemon
  • 2 tbs chopped mint
  • 180g lamb backstrap, roughly chopped
  • 1 1/2 tsp ras el hanout or Moroccan seasoning
  • 1 large garlic clove, chopped
  • 1/2 red onion, chopped
  • 26cm gluten-free pizza base
  • 1 tbs pine nuts
  • 8 cherry tomatoes, halved
  • 1 tbs chopped coriander


  1. Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required. Preheat the oven to 220°C.
  2. Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.
  3. Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base.
  4. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened.
  5. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice.
  6. Serve with the mint yoghurt.

Number of servings (yield): 2

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)