Lamb & Mint Pizza

By Gemma Black, Homecook of the Year Finalist
Lamb & Mint Pizza
Preparation Time
Cooking Time
Click stars to rate


  • 1 pack Silver Fern Farms Lamb Steaks
  • 3 tbsp olive oil
  • 10g dry yeast
  • 1 tsp caster sugar
  • 300 g plain flour
  • ½ cup tomato & herb pizza sauce
  • 1 cup baby spinach
  • 1 red onion, peeled, sliced
  • 125 g fresh mozzarella, thickly sliced
  • Mint leaves, to serve
  • 100 g cumin feta, crumbled

Mint Yoghurt Drizzle

  • 2 cups baby spinach
  • 1 cup mint leaves
  • 2 cloves garlic
  • 2/3 cup Greek yoghurt


Remove packaging from Silver Fern Farms Lamb Steaks. Season with salt and pepper, and drizzle with a little of the olive oil. Preheat oven to 220°C. 

Combine yeast, sugar and 125ml luke-warm water. Stand in a warm place for 5 minutes or until bubbles appear on surface. Place flour, 1 teaspoon sea salt flakes and 1 tablespoon of the oil in a bowl. Make a well in the centre. Add yeast mixture. Combine with floured hands to form a dough. Knead on a floured surface for 3 to 4 minutes or until smooth and elastic. Stand in a warm place until doubled in size. 

To make mint yoghurt, place all ingredients in a processor and process until pureed. Chill until serving.

Heat a heavy-based frying pan to medium-high. Cook lamb steaks for 2 minutes each side. Rest for 5 minutes, then thinly slice. 

Punch dough down, then place on a floured board. Cut into 2 portions. Roll out to a 20cm circle and shape into a pizza pan or baking trays. 

To assemble pizza, brush base with olive oil. Spread tomato sauce over pizza using back of a spoon. Arrange spinach and onion over top, finishing with mozzarella. Place in oven and bake for 15 minutes until sides are crisp and cheese is melted. Top with
slices of lamb steak and return to oven for 5 minutes to heat through.

To serve, drizzle mint yoghurt over pizza, sprinkle with mint leaves and serve with feta.

Sign up for Delicious