Chef Ally Phillips Aussie lamb strawberry arugula pizza

  • Prep time 10Min
  • Cook time 20Min
  • Technique Grill
  • Meat Lamb
  • Cut Sirloin
  • Serves 4

An elegant look and feel with the practicality of a weeknight meal


¼ teaspoon sea salt
½ teaspoon pepper
½ teaspoon garlic herb seasoning blend
½ pound Aussie lamb sirloin chop
3 tablespoon extra virgin olive oil, divided
1 (7-8 ounce) refrigerated pizza crust, rolled out on a parchment paper lined cookie sheet, round or rectangular
7 cups fresh arugula, packed
2 ½ cups fresh strawberries, sliced
½ fresh lemon, juice only
3 cups grated cheese, our choice
3 tablespoon balsamic glaze


Mix together the salt, pepper and garlic/herb seasoning. Put about one-third to one-half of it on the lamb, both sides, press into the meat.

Heat a large cast iron skillet on medium high heat. Add one tablespoon of olive oil. Put the seasoned lamb in the skillet and pan sear on each side about three minutes each for a medium to medium rare. Remove from blaze. Cover with a lid and let it rest. Then slice thinly at an angle for putting on the pizza.

Put the remaining olive oil, the seasoning mixture and the lemon juice on the arugula. Toss and blend. Set aside.

Put the pizza crust in a preheated 425 oven for about 6-7 minutes to partially prebake. Remove and put all the cheese on the crust. Return to the oven for about 6-7 more minutes until the cheese melts and begins a golden-brown bubbly.

Remove the pizza and top with about half of the arugula. Add the strawberries on top. Then place the sliced lamb on the pizza. Drizzle with balsamic glaze. Serve immediately with additional servings of arugula for ‘salad.'