Herby lamb fil­let with caponata


Serves 2 Prep 10 mins Cook 25 mins £4.47 a por­tion 483 kcals, 17g fat, 5g sat. fat, 24g sugar

caponata only


2 tsp rape­seed oil 1 red onion, cut into wedges 1 aubergine, sliced and quar­tered 500g car­ton pas­sata 1 green pep­per, quar­tered, de­seeded

and sliced 6 pit­ted Kala­mata olives, halved

and rinsed 2 tsp capers, rinsed 1 tsp chopped rose­mary 1 tsp bal­samic vine­gar 2 gar­lic cloves, sliced FOR THE LAMB & POTA­TOES 4 baby new pota­toes, halved 1 gar­lic clove, grated 1 tsp chopped rose­mary 1 tsp rape­seed oil 250g lean lamb loin fil­let, fat re­moved 240g bag baby spinach finely chopped pars­ley (op­tional)

Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften, then add the aubergine and cook, stir­ring, for 5 mins more. Tip in the pas­sata, pep­per, olives, capers, rose­mary and vine­gar, then cover and cook for 15 mins, stir­ring fre­quently.

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 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.

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

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