adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb cutlets with caponata & rosemary potatoes
Lamb cutlets with caponata & rosemary potatoes
0 Likes
Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Innovate classic Italian flavors for a modern twist on delicious dishes.
Ingredients:
  • 36.40 gm olive oil
  • 1 small (about 280g) eggplant, cut into 5mm pieces
  • 1 red onion, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 80ml (1/3 cup) red wine
  • 375ml (1 1/2 cups) passata (tomato pasta sauce)
  • 125ml (1/2 cup) water
  • 27.20 gm sultanas
  • 30.00 ml red wine vinegar
  • 20.00 ml baby capers, rinsed, drained
  • 8.00 gm brown sugar
  • 82.50 ml shredded fresh basil
  • 12 lamb cutlets, French trimmed
  • Olive oil spray
  • 1kg potatoes, peeled
  • 60ml (1/4 cup) olive oil
  • 6 garlic cloves, unpeeled
  • 3 large sprigs fresh rosemary
Instructions:
  • In a large non-stick frying pan over high heat, heat the oil. Sauté the eggplant until golden, about 8 minutes. Add onion, celery, and garlic, and cook until soft, about 3 minutes. Pour in the wine and cook until reduced, about 2 minutes. Stir in the passata and water. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens, about 15 minutes.
  • In a small bowl, combine the sultanas with the vinegar and let sit for 10 minutes until softened.
  • Combine the sultana mixture, capers, and sugar with the tomato mixture and cook for 3 minutes. Add in the basil and stir well.
  • Bring a large pot of salted water to a vigorous boil. Boil the potatoes for 10 minutes, or until almost tender. Let them cool slightly before cutting them into 1.5cm pieces.
  • Preheat the oven to 200ºC. Drizzle oil in a large baking dish and heat in the oven for 3 minutes. Arrange potatoes in a single layer in the dish. Sprinkle with garlic and rosemary. Bake for 10 minutes until potatoes are golden underneath. Flip and bake for an additional 10 minutes until crispy and golden.
  • As the potato cooks, preheat a chargrill over medium-high heat. Lightly coat the lamb with oil and season with salt and pepper. Grill for 3 minutes on each side for medium doneness, or to your preferred level of doneness.
  • Plate the caponata and potato, then add the lamb on top and garnish with fresh basil leaves.

Similar Recipes