LAMB AGRIDOLCE PASTA

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 3040kj COST $$$

F ⅓ cup olive oil F 500g lamb leg steaks, 1cm dice F 1 large eggplant, 1.5cm dice F 1 red capsicum, seeded, 1.5cm dice F 2 eschalots, finely diced F 2 garlic cloves, chopped F ¼ cup balsamic vinegar F 2 tbsp raisins, chopped F 1 tbsp baby capers in vinegar, chopped F 3 tsp caster sugar F 250g spaghetti F ¼ cup pine nuts, toasted F 2 tbsp chopped parsley leaves 1 In a large frying pan, heat half olive oil on high. Season lamb well. Sear lamb 4-5 minutes until well browned and slightly crispy. Remove from pan. 2 Heat remaining oil in pan on high. Saute eggplant and capsicum 4-5 minutes. Add eschalot and garlic. Cook 3 minutes, stirring, until tender. 3 Return lamb to pan. Add vinegar, raisins, capers and sugar, stirring to combine well. Simmer 3 minutes. 4 In a saucepan of salted boiling water, cook pasta until al dente. 5 Drain pasta, reserving ⅓ cup cooking water. Return to pan with lamb mixture and toss to combine. Top with pine nuts. Scatter parsley over to serve.