Herby lamb fillet with caponata

Herby lamb fillet with caponata

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(4 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
Tick off all 5 of your 5 a day with this super-healthy Sunday roast. To make it vegetarian, omit the lamb and add chickpeas to the caponata.

Nutrition and extra info

  • caponata only
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal483
  • fat17g
  • saturates5g
  • carbs40g
  • sugars24g
  • fibre17g
  • protein34g
  • salt1.4g
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Ingredients

  • 3 garlic cloves

For the caponata

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red onion, cut into wedges
  • 1 aubergine, sliced and quartered
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 500g carton passata
  • 1 green pepper, quartered, deseeded and sliced
  • 6 pitted Kalamata olives, halved and rinsed
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tsp capers, rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

For the lamb & potatoes

  • 4 baby new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 250g lean lamb loin fillet, all visible fat removed
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 240g bag baby spinach
  • finely chopped parsley (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Slice 2 of the garlic cloves for the caponata, finely grate the other for the lamb and set aside. Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften. Tip in the aubergine and cook, stirring, for 5 mins more. Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.

  2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the potatoes for 10 mins, then drain. Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.

  3. Stir the garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.

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Comments, questions and tips

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Minoo's picture
Minoo
3rd Jul, 2016
We liked this. I could only find lamb loin slices that included the bone, so used them. The caponata is really nice and it is helpful that the recipe makes an entire meal. The instructions for cooking the lamb mean it is still pink in the middle when served. Lovely!
hazelsimpson
9th Jun, 2015
3.8
It was all rather a nice mix of flavours. I didn't have olives in the sauce and used a jar of peppers which were needing used up. Sauce was nice and tasty with the addition of the capers. I wasn't holding out much hope for the lamb as it looked a bit stewed in the oven, but again tasty with the garlic and herb topping. We also served it with quinoa instead of potatoes to keep the carbs down. Delicious and quite easy to throw together.
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