GRILLED LAMB PIZZA WITH ROSEMARY VINAIGRETTE8 lamb pieces, thinly sliced
2 tablespoons Dijon mustard
4 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil
250g button mushrooms, halved
2 pizza bases
½ cup (125ml) pizza sauce (tomatoes, basil, garlic, olive oil, pepper,salt)
200g baby spinach leaves
20g flaked parmesan cheese Rosemary Vinaigrette
2 tbsp white wine vinegar
1 tbsp seeded mustard
25g finely grated parmesan cheese
2 tsp finely chopped fresh rosemary
2 cloves garlic, crushed
¼ cup (125ml) olive oil Place lamb between sheets of plastic wrap; pound until an even thickness. Coat lamb with combined mustard, garlic, rosemary and oil in shallow dish. Marinate overnight. Cook lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through.Gently toss spinach with rosemary vinaigrette in large bowl. Place lamb, mushrooms, and spinach on pizzas; sprinkle with parmesan. Combine all Rosemary Vinaigrette ingredients in jar; shake well and drizzle over the top of the pizza after its cooked just before serving.
|
|
