SLICE OF MIGHT LAMB & CRESS
Too good to reserve for Saturday nights, this pizza recipe ticks all the greasy boxes while still striking a healthy macro balance
SERVES 3
• Yeast, 1g
• Strong bread flour, 250g
• Salt, olive oil and pepper, to taste
• Lamb neck fillets, 2
• Ground cumin, 1tsp
• Goat’s cheese, 200g
• Fresh thyme, handful
• Watercress, handful
METHOD
Making your own dough is simpler than you think. Combine 110ml of cold water with the yeast, then add the bread flour and a pinch of salt. Form a dough, add a dash more water, then mix for seven minutes. Leave it in the fridge for 24 hours. Ready to roll? Flatten to a 12in base (you might have dough left over), then bake for five minutes.
While it cooks, rub the lamb with oil, salt, pepper and ground cumin. Lamb is rich in muscle strength-boosting creatine, plus CLA fatty acids, which support weight loss. Sear the fillets in a hot pan, three minutes each side, then slice into strips.
When the pizza base is done, top it with the lamb, crumbled cheese, fresh thyme and watercress. Tuck in for 40g of protein per portion.