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Herby lamb fillet with caponata

Herby lamb fillet with caponata

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Freezable (caponata only)
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal483
low infat17g
saturates5g
carbs40g
sugars24g
fibre17g
protein34g
salt1.4g
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Ingredients

For the caponata

For the lamb & potatoes

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

Rating: 4 out of 5.6 ratings
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