Recipe : Lamb Rump Pizza with Pesto

Servings 4
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
125g fresh basil
45g pine nuts
100g grated parmesan
125ml olive oil 


  1. Mix balsamic vinegar, garlic, thyme, herbs, onion, salt, pepper and olive oil together in a bowl. Rub this seasoning all lamb. 
  2. Preheat oven to 180C. Roast uncovered for 45 minutes. Slice lamb into strips.
  3. Place all ingredients except olive oil for pesto in a food processor. Gradually add oil. Add extra oil if required 
  4. Pre-heat oven to 180C. 
  5. Place pizza base on a tray. Spread pesto. Add lamb, bocconcini, olives and cherry tomatoes. Drizzle olive oil 
  6. Bake for 10-15 minutes.
  7. Top with fresh rocket and serve. 

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