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
FOR THE CAPONATA
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.