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recipe

Shelleys Long Weekend Pizza

  • Preparation Time: 20 mins
  • Serves: 4
  • Cooking Time: 18 mins
  • Ready Time: 38 mins
  • Difficulty: Easy

Kaimai Double Cream Camembert, sliced

6 Whole Field Mushrooms, sliced
Posey Pizza Bread
1 tablespoons Tomato Paste
Caramelised Onion Jam
Extra Virgin Olive Oil
Freshly cracked Black Pepper
1 tablespoons of Butter

Method
Preheat oven to about 170º Celsius.

Slice Lamb Rumps thinly across the grain, (about 1cm thick) and season with Pepper. Add Olive Oil to fry pan and quickly cook by turning once until each piece is medium rare. This should take only a few minutes. Set aside. Melt butter in the same pan, and sauté Mushrooms until softened.

Spread 1 tablespoon of the Tomato Paste over the Posey Bread with back of spoon. (You don’t want too much – just enough to gloss over the bread!). Dot the Caramelised Onion Jam at intervals liberally over the top. Follow suit with the Lamb pieces, and mushrooms. Top with as many Double Cream Camembert slices as your conscience will allow and place into oven to cook for about 10 – 12 minutes.

Garnish with a twist of freshly cracked Black Pepper and a drizzle of Garlic Aioli.

Slice and enjoy.

 

NB:  This recipe will also work equally well with Lamb Shortloin.

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