Method

• 1.
  Preheat the oven to 200°C and line 2 baking trays with baking paper.
• 2.
  Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.
• 3.
  Coat lamb with Dijon mustard and season. Heat oil in a large non-stick frypan over medium heat. Add lamb and cook, turning, for 2-3 minutes for medium-rare. Remove from the pan and set aside to rest for 5 minutes, then cut into thin slices.
• 4.
  Spread half the goat’s cheese sauce over 1 Lebanese bread, then add half the eggplant. Repeat with remaining Lebanese bread and toppings. Place pizzas on prepared trays and bake for 8 minutes or until golden. Scatter with the lamb and return to the oven for a further 2 minutes or until just heated through.
• 5.
  Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.