Servings 4
Ingredients
1kg lamb rump from Hudson Meats
3 tbsp balsamic vinegar from Hudson Meats
Olives from Hudson Meats
8 cloves minced garlic
4-5 sprigs of thyme
1 tbsp dried Italian herbs
1 tsp salt
1 tsp pepper
2 tbsp olive oil
300g bocconcini
200g cherry tomatoes halved
2 Pizza bases
Rocket to serve
Pesto
125g fresh basil
45g pine nuts
100g grated parmesan
125ml olive oil
Method
- Mix balsamic vinegar, garlic, thyme, herbs, onion, salt, pepper and olive oil together in a bowl. Rub this seasoning all lamb.
- Preheat oven to 180C. Roast uncovered for 45 minutes. Slice lamb into strips.
- Place all ingredients except olive oil for pesto in a food processor. Gradually add oil. Add extra oil if required
- Pre-heat oven to 180C.
- Place pizza base on a tray. Spread pesto. Add lamb, bocconcini, olives and cherry tomatoes. Drizzle olive oil
- Bake for 10-15 minutes.
- Top with fresh rocket and serve.