Name: Lamb & quinoa pizzettas
Cook time: 55 min
Total time: 55 min
Ingredients: 1 teaspoon sumac; 1 clove garlic, crushed; 1 tablespoon olive oil; 3 lamb fillets (300g); 1 tablespoon quinoa, rinsed; 1/3 cup (80ml) water; 1/2 cup (140g) greek-style yoghurt; 1 tablespoon lemon juice; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (70g) roasted unsalted pistachios, chopped finely; 1/2 cup (60g) pitted green olives, chopped finely; 1 fresh long green chilli, chopped finely; 2 teaspoon finely grated lemon rind; 2 tablespoon olive oil, extra; 4 pitta pocket breads (300g); 3/4 cup (60g) coarsely grated pecorino cheese

Ingredients

1 teaspoon sumac

1 clove garlic, crushed

1 tablespoon olive oil

3 lamb fillets (300g)

1 tablespoon quinoa, rinsed

1/3 cup (80ml) water

1/2 cup (140g) greek-style yoghurt

1 tablespoon lemon juice

1/4 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (70g) roasted unsalted pistachios, chopped finely

1/2 cup (60g) pitted green olives, chopped finely

1 fresh long green chilli, chopped finely

2 teaspoon finely grated lemon rind

2 tablespoon olive oil, extra

4 pitta pocket breads (300g)

3/4 cup (60g) coarsely grated pecorino cheese

Method

1.Combine sumac, garlic and oil in a medium bowl; add lamb, turn to coat all over. Cover; refrigerate 30 minutes.

2.Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered, 12 minutes or until water is absorbed and quinoa is tender.

3.Combine yoghurt, juice and 1 tablespoon of the parsley in a small bowl.

4.Combine quinoa, nuts, olives, chilli, rind, extra oil and remaining parsley in a small bowl; season to taste.

5.Preheat oven to 220°C/425°F.

6.Place bread on oiled wire rack over oven tray; sprinkle with cheese. Bake 10 minutes or until breads are browned and crisp.

7.Meanwhile, cook lamb on a heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes then slice thinly.

8.Serve breads topped with quinoa, lamb and yoghurt mixture.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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