How much do you love lamb? For me, it is pretty much up there as one of the meals I would request if I was ever on death row. Rack of lamb, leg of lamb, lamb loin chop, lamb tartare – I love all of it. My favorite tasting event ever was the Boston Lamb Jam 2016, which brought together 20+ Boston area restaurants and 20+ breweries in one room to make my version of heaven. It’s a bit of a running joke amongst my family and coworkers, but I’m
maybe totally absolutely obsessed.
I’ve been sitting on this pizza recipe for over 7 months – kind of crazy am I right?! Between the craziness of moving and my dad’s sudden death earlier this year, spring and summer have been a whirlwind. Now that fall is nearly here (how did THAT happen?!), I’m looking forward to cozy nights spent at home, lots of foliage, and some good ol’ blogging. In between the fall wedding festivities that is. I’m of the age when it seems like everyone is getting married so fall and winter have us running around again!
This pizza is so amazing though that I absolutely couldn’t sit on it any longer. Must-have, would make again 1,000 times over. Basically, I took all of my favorite things and threw them on some pizza dough. Be forewarned – this recipe does require a bit of prep time. But there are no fancy techniques involved or special skills required, so this is a great pizza to make with a group of friends. Bon appétit!
- Prepared pizza dough
- 2 tbs olive oil, divided
- 1lb lamb
- 2 cloves garlic, minced or pressed
- 1 tsp salt
- ½ tsp cumin
- ½ tsp garam masala
- ¼ tsp coriander
- 1 tbs pomegranate molasses
- ½ fennel bulb, sliced
- salt, to taste
- 2 tbs tahini
- 2 tbs water
- 1 tbs lemon juice
- ¼ tsp garlic powder
- 1 cup arugula
- ¼ cup pomegranate arils
- Heat a large pan over medium heat with 1 tbs olive oil. Add lamb to the pan, breaking up into small pieces. Add garlic, salt, cumin, garam masala, and coriander. Cook until the lamb is browned with no remaining pink. Remove from heat, stir in pomegranate molasses, and set aside.
- Preheat oven to 400 F. In a separate pan, sauté the sliced fennel with 1 tbs olive oil until softened. Season with salt and remove from heat to cool.
- Stretch your pizza dough to your desired thickness. I tend to go on the thicker side and so parbake the crust for a few minutes before topping the dough with lamb and fennel. If you’re doing a thinner crust pizza, simply layer on your lamb and fennel mixtures before putting in the oven. Bake for 12-14 minutes, or until edges are golden-brown.
- Remove from the oven and let cool 5 minutes. While pizza is cooling, combine tahini, water, lemon juice and garlic powder in a small bowl. Finish off by topping your pizza pie with arugula, pomegranate arils, and tahini sauce.