Lamb & Arugula Pizza


Hi! I hope everyone is off to a great start this week! In case you’re already counting down the days until the weekend, I have this stunning late-night recipe for you…Lamb & Arugula Pizza!


This pizza screams late-night meal to me.  You know, like a Friday night party in with friends or just a cozy night at home with your favorite person and a bottle of wine.

No need to wait until the weekend though, this meal is scrumptious and perfect for any night of the week.

Here’s what you’ll need:


1 pizza dough (I LOVE the refrigerated, pre-made pizza dough from Publix)

1.25 lbs lamb shoulder chops

Prepared pizza sauce

4 oz crumbled feta cheese

A couple of handfuls of baby arugula

Slivered red onion

Fresh rosemary sprigs

1-2 cloves fresh garlic, minced

Extra Virgin Olive Oil

Garlic Powder

Salt & Pepper

All-Purpose Flour for rolling out dough

For the Red Wine Reduction:

Petite Syrah

Aged Balsamic Vinegar

1/4 cup shallots, finely chopped

2 tbsp unsalted butter

Beef Stock

Don’t let the ingredient list intimidate you! This really is a simple dish to pull off and once you take the first bite, you will know that it’s well worth the time!

So, turn on some music, pour yourself a glass of wine and unwind while this pizza comes together! 😉

First, you’ll need to prepare your lamb.

I used an inexpensive cut of lamb to elevate this pizza to a whole new level of deliciousness.  If you’re not a fan of lamb or can’t find it in your area, a nice piece of beef would work well for this recipe.


Season the lamb on both sides with salt and pepper.

Next, finely chop some of the fresh rosemary and mix it with olive oil and fresh garlic. Brush a liberal amount of the mixture onto the lamb.


Next, it’s time to grill the lamb over medium-high heat until well-seared and cooked to medium rare.


I like to lay a couple of sprigs of rosemary on top of the lamb while it’s grilling to really amp up the flavor.

While your lamb is on the grill, prepare the red wine reduction.  I followed this recipe from Food Republic. I added the balsamic vinegar in with the wine. (Seriously, this reduction is perfect for drizzling over just about anything!)

Once the lamb is grilled to your liking, remove from the grill and let it rest on a cutting board for at least 5-10 minutes.


Then, chop the meat into bite-sized pieces.


Now, preheat your oven to 425-450 degrees and prepare your dough according to your favorite recipe or the store directions if you’re using a store-bought dough.  If you’re making your own from scratch, keep in mind that the dough will need to be started well in advance.

I really recommend making your own if you have time, or at the very least, buy the dough in a ball rather than a frozen or pre-baked crust.

Once the dough is ready, roll it out on a lightly floured surface.


Place your dough on a baking sheet or pizza stone, then brush the dough lightly with olive oil and sprinkle with a small amount of garlic powder.

Now, it’s time to assemble your pizza!

Swirl on your pizza sauce. The amount is up to you… I like a saucy pizza, so I probably used about 3/4 cup of pizza sauce on mine.


Add your feta crumbles and then layer on the lamb.


Finally, add your slivered red onions and a couple of handfuls of baby arugula.


Bake until the dough is crusty and golden and the cheese is melty.

Remove from oven, drizzle with the red wine reduction, then cut into slices! (Sorry, I forgot the drizzle before cutting!– I was just so excited!)


FINALLY! It’s time to pour another glass of the wine….


 …And devour this beautiful pie!


The flavors of this pizza will blow you away!  They’re bold, but nicely balanced and will leave you craving this pizza long after it’s gone.  And just like any other pizza, this one is also great cold the next day!

I really hope you enjoy this recipe! Try it out and let me know what you think!

As always, I’d love to read your thoughts and comments. You can also follow me on Pinterest or on Instagram @ M_is_for_Mimosa.

Here’s to a great rest of the week!



Feta & Artichoke Stuffed Chicken


Happy Thursday! I hope you’re all having a great week so far. I can’t believe the weekend is just around the corner already. This week has flown by!

Without further ado, I finally bring to you the first recipe from M is for Mimosa!

This recipe is one of my favorite go-to dishes. It’s simple, light and pretty much perfect for the beautiful spring weather we’ve had this week. Pair this chicken with some fresh grilled asparagus and cherry tomatoes and you have a healthy meal that’s easy enough for a quick weeknight meal.


First, butterfly 4 boneless skinless chicken breasts.  Then, season on both sides with salt and pepper and set aside.  Next, gather the ingredients for the stuffing: 4 oz crumbled feta cheese, one can of artichoke hearts, a drizzle of extra virgin olive oil and about 2 tablespoons of capers if you like them.  You can easily leave the capers out if you have picky eaters.  

ImageDrain and chop your artichoke hearts into 1 inch pieces. 

ImageIn a mixing bowl, combine the feta, chopped artichoke hearts, capers, and olive oil.  I also like to add a little more freshly ground pepper and a pinch of salt at this point.  



Now it’s time to stuff the chicken breasts!  Spoon 1/4 of the feta and artichoke mixture into a breast and then secure the edges with toothpicks so that the stuffing stays inside during grilling.  Repeat with the remaining stuffing.  

Now time for the grill!  Prep either a charcoal or gas grill… Whichever you prefer will work for this recipe.  I used a charcoal grill this time.  Here’s a quick down and dirty method for prepping a charcoal grill: Build a pyramid-like pile of charcoal in the center of the lower grill grate.  Then soak briquettes with a liberal amount of grill lighter fluid.  Allow the lighter fluid to soak in for 5 to 10 minutes.  Using a grill lighter and working quickly, begin lighting the bottom, outside pieces of charcoal. The flames will build and begin burning the top of your “pyramid.” Allow fire to burn for a few minutes. Once the flames die down and the charcoal is mostly gray, spread the coals out into an even layer using a pair of grill tongs.  Place the top grate into the grill and cover with grill lid.  Allow the top grate to heat for a minute or two, then remove the lid and clean the grate with a grill brush.  Now your grill is ready for cooking!  
Sorry for the detour… Back to the chicken! 😉
Once your grill is ready, place the chicken breasts on the grill and cover with the lid.

Grill for approximately 8 minutes on each side. Be sure to keep a close eye on the chicken to avoid overcooking.  Your chicken should be golden on both sides and the internal temperature should register between 160-170 on a meat thermometer.  Once done, remove your chicken and allow to rest on a cutting board for about 5 minutes.  Now, carefully remove all of the toothpicks and slice each breast on the diagonal. And voila! Your chicken is ready to serve.



To round out this meal, I simply tossed some asparagus and halved cherry tomatoes with a little olive oil, salt and pepper and grilled them up in a grill pan.  To save some time, you could easily roast the veggies on a baking sheet during the last few minutes of grilling the chicken.



And there you have it! An easy refreshing meal that screams springtime!  I hope you enjoy my Feta & Artichoke Stuffed Chicken as much as I do.  

I’d love to hear from you!  Feel free to comment or email me anytime!  You can also follow me on Instagram or look me up on Pinterest.  

Have a great rest of the week!