You may also like
Categories:
extra-virgin olive oil garlic bay leaf thyme rosemary salt lamb flour scallions onion goat cheese arugula
Viewed: 34 - Published at: 8 years agoIngredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- 1 pound tomatoespeeled, seeded and coarsely chopped
- 1 bay leaf
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- Salt and freshly ground pepper
- One 8-bone rack of lamb or one bone-in 2-pound loin roast, meat cut off the bone in one piece (see Note)
- All-purpose flour, for rolling out
- Crispy Pizza Dough or 1 pound frozen pizza dough, thawed and cut into 4 pieces
- 4 scallions, white and light green parts only, thinly sliced
- 1/2 small onion, thinly sliced
- 4 ounces fresh goat cheese
- One 4-ounce bunch of arugula, large stems discarded
Method
- Heat 1 tablespoon of the olive oil in a medium skillet.
- Add the minced garlic and cook over moderate heat, stirring occasionally, for 1 minute.
- Add the tomatoes and the bay leaf and cook over moderate heat until the sauce thickens, about 10 minutes.
- Stir in the thyme and rosemary and season with salt and pepper.
- Discard the bay leaf.
- Meanwhile, heat 1 tablespoon of the oil in a medium skillet until the oil is shimmering.
- Season the lamb roast with salt and pepper and sear over high heat, turning occasionally, until well browned all over but very rare inside, 5 to 8 minutes.
- Transfer the lamb to a cutting board and let stand for at least 20 minutes or up to 45 minutes.
- Thinly slice the lamb.
- Preheat the oven to 500.
- Position 2 racks in the upper and lower thirds of the oven.
- Lightly oil 2 large baking sheets.
- On a lightly floured surface, roll or stretch out the Crispy Pizza Dough into four 8-inch rounds.
- Transfer the dough rounds to the prepared baking sheets.
- Brush the dough with the remaining 2 tablespoons of olive oil and spread the tomato sauce over the pizza crusts in a thin layer to within 1/2 inch of the edges.
- Bake the pizza crusts for 8 minutes, or until they are golden brown and almost cooked through.
- Arrange the sliced lamb in a single layer over the pizza crusts.
- Scatter the sliced scallions and onion on top and season with salt and pepper.
- Spoon small dollops of the goat cheese all over the pizzas and drizzle lightly with olive oil.
- Slide the pizzas directly onto the oven racks and bake for 1 to 2 minutes, or until the lamb is medium rare and the crusts are crisp.
- Transfer the lamb pizzas to plates.
- Mound the arugula on top, drizzle lightly with more olive oil and serve immediately.
