Lamb and baby spinach pizza
lean lamb backstrap
200 g, (buy 250g), fat trimmed
World Oven (NZ), Bread, Turkish
420 g, (split)
99% fat-free plain Greek yoghurt
⅔ cup(s), (190g)
baby spinach leaves
1 x 3 second spray(s)
- Spread 2 teaspoons of the seasoning over each side of the lamb. Lightly spray a non-stick frying pan with oil and heat on medium-high. Add the lamb and cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice.
- Meanwhile, preheat a grill on high. Toast each side of the bread for 1–2 minutes or until crisp.
- Stir remaining seasoning into the yoghurt.
- Place the toast cut-side up on a serving platter. Top with the spinach, lamb and the yoghurt mix. Season with salt and pepper.