Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 7.05 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons chilli sauce
- 70grams haloumi, sliced
- 1teaspoons garlic, minced
- 1/2 red onion, sliced
- 1.20kilograms lamb leg (see tip)
- 1 pizza base
- 1 pinch dried oregano
- 1/2 lemon
- 75milliliter crushed tomato
- 3tablespoons hummus
- 2tablespoons natural Greek yoghurt
- 90grams mozzarella, grated
- 2tablespoons nandos garlic sauce
- 1tablespoons olive oil
Nutrition per serving
4180kJ
Protein
74.2grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat a covered barbecue chargrill on high heat. Cover lamb leg with salt, pepper, minced garlic and oregano. Set aside for 10 minutes for flavours to develop.
Step 2 of 6
Sear lamb on chargrill until golden brown on all sides. Place into a foil tray, cover with foil and transfer to unheated barbecue flat plate. Place a pizza stone on the chargrill, close the barbecue hood and cook lamb for 25 minutes or until internal temperature reaches 70ºC. Shred lamb and set aside.
Step 3 of 6
Cook pizza base on the stone for 1 minute or until it starts to colour, then flip and cook for a further 1 minute. Spread with crushed tomato, then hummus. Sprinkle with half the cheese.
Step 4 of 6
Preheat the barbecue flat plate on high heat. Spread pizza base with roasted lamb, onion, oregano , garlic sauce, hummus and remaining cheese. Close the hood and cook for 5-7 minutes. Remove from stone and place on a cutting board.
Step 5 of 6
Heat oil on the flat plate. Add halloumi and cook for 1 minute each side or until coloured.
Step 6 of 6
Top pizza with cooked halloumi and sprinkle with tabouleh. Add chilli sauce, yoghurt, and a squeeze of lemon juice. Cut into slices to serve.
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