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A winter warmer that is sure to please, this lamb pizza is garnished with the delectable combination of caramelised onions and refreshing mint sauce, adding a gourmet twist to a timeless classic.

INGREDIENTS

1 tablespoon olive oil

300g lamb fillets

1 sprig fresh rosemary

1 tablespoon mint sauce

1 medium red onion, sliced thinly

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 pizza base (bought or made)

1/3 cup (90g) tomato paste

¼ cup (40g) finely grated parmesan cheese

½ cup (50g) coarsely grated mozzarella cheese

1 handful baby rocket leaves

METHOD

Preheat oven to 240°C, and heat oil in frying pan over high heat.

Rub lamb with salt and fresh rosemary, then add to frying pan and cook for 1–2 minutes each side until browned (lamb will be rare).

Remove from pan.

Reduce heat to low. Add onion to same pan, stirring occasionally until soft. Add vinegar and sugar; cook 6-7 minutes until caramelised.

Brush a 30cm pizza tray with a drizzle of olive oil, or line with baking paper. Place pizza base on prepared tray. Spread tomato paste across base and layer with cheeses and caramelised onion.

Bake on a lower shelf for 10 minutes (cover loosely with foil if onions are browning).

Meanwhile, slice cooled lamb thinly. Remove pizza from oven and reduce heat to 200°C. Place slice lamb on pizza.

Place pizza directly onto oven racks and bake for 5 minutes to crisp up the base.

Remove from oven. Top with rocket leaves and a drizzle of mint sauce, and serve warm.

TASTY TIP: Instead of making caramelised onion, try Wild Country’s Onion Marmalade, available from Ruralco.