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
Salt & Pepper
All-Purpose Flour for rolling out dough
For the Red Wine Reduction:
Aged Balsamic Vinegar
1/4 cup shallots, finely chopped
2 tbsp unsalted butter
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!