Variety of Lamb Recipes for Every Occasion
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon quick-rise yeast
1/2 teaspoon salt
1/3 cup warm water (105-115°F)
1 teaspoon honey
1 1/2 tablespoons olive oil
1/2 pound ground lamb
1/2 cup fresh pesto
1 heirloom tomato, sliced and patted dry
Pinch sea salt
1 large shallot, sliced
4 ounces (small log) fresh goat cheese, crumbled
2 tablespoons pine nuts
In large bowl, prepare crust by combining flour, yeast and salt, and then stirring in water, honey and oil until combined. Turn dough out onto floured work surface and knead for 10 minutes, or until it’s smooth and satiny.
Shape dough into ball and place in oiled bowl, turning once to coat all sides. Cover and set in warm spot to rise for 1 1/2 hours.
Turn dough out onto work surface and punch down. Place dough in oiled 12-inch cast-iron skillet to rest for 10 to 15 minutes.
Heat oven to 450°F.
In medium skillet, brown lamb, breaking up into small chunks. Transfer to paper-towel-lined plate and pat dry; set aside.
After dough has rested, press out to fill pizza pan, creating lip all the way around. Prick all over with fork to prevent bubbling. Spread pesto over crust, then scatter cooked lamb, tomatoes, sea salt, shallots, goat cheese and pine nuts.
Bake for 15 to 18 minutes, or until crust is golden brown. Serve immediately. Yields 2 to 4 servings.
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