Looking for a special family treat on a Sunday? Try to prepare a delicious herby lamb fillet with caponata. It is not only tasty, it is absolutely healthy and can be pulled off at home without a lot of hassle. The protein rich, low calorie lamb roast is ideal for a healthy diet and it can be tried once in a while for a change of taste. Although, it is a time consuming recipe, once done, you will certainly leave everyone happy and satiated. You can also try this recipe for family parties and barbecue lunches or dinners. The roasted lamb fillet can be served with a tasty side of potatoes and spinach.
Here Are Delicious Herby Lamb Fillet With Caponata Recipe
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients For Caponata:
Garlic: 2 cloves
Onion: 1 piece
Green pepper: 1 piece
Aubergine: 1 piece
Pitted Kalamata olives: 6 pieces
Passata or tomato puree: 500 grams
Capers: 2 teaspoon
Balsamic vinegar: 1 teaspoon
Rosemary: 1 teaspoon
Rapeseed oil: 2 teaspoon
Ingredients For Lamb Roast And Potato:
Lean lamb fillet: 250 grams
Baby potatoes: 4 pieces
Baby spinach: 1 packet
Rosemary: 1 teaspoon
Rapeseed oil: 1 teaspoon
Parsley: a handful
Method Of Preparation:
To prepare the caponata first, finely chop 2 cloves of garlic. Take a pan and heat 2 teaspoon of rapeseed oil. Cut the onion into wedges and fry them on the pan for 4 to 5 minutes. Allow the onions to soften. In the meanwhile, slice the aubergine and make quarters. Add this to the fried onions and let it cook for another 5 minutes. Keep stirring in between to make sure that they are evenly cooked.
Take the olives and cut them into halves. Add the olives along with the tomato puree or passata into the pan. Mix in sliced green pepper and capers. Throw in some finely chopped rosemary along with balsamic vinegar. Stir well and let it cook for another 15 minutes. Cover the pan and let it simmer. Keep stirring in between to avoid burning.
Cut the baby potatoes into halves. Place them in a pan of boiling water and let it cook for 10 to 15 minutes until it is tender. Drain the excess water and keep the potatoes ready.
To prepare the lamb roast, chop one clove of garlic and mix it with finely chopped rosemary, salt and black pepper. Rub this spice mix over the meat. Pre-heat the oven to 190 degree Celsius. Take a roasting pan and place the marinated lamb over it. In a non-stick pan, heat some oil. Toss the boiled potatoes in the pan along with some salt and black pepper. Remove it from the pan and place it on the roasting pan along with the lamb fillet. Let it roast for 15 to 20 minutes.
Wash and clean the baby spinach. Put it in hot water for 2 to 3 minutes and let it wilt. Remove it from the water and squeeze out the excess water.
Take the caponata prepared earlier and mix in 2 cloves of chopped garlic. Remove the lamb from the oven and let it rest for a few minutes. While the meat is still warm, slice it. Serve it warm or hot along with a side of roasted potatoes and wilted spinach. Sprinkle a handful of finely chopped parsley leaves over the roasted lamb and it is now ready to be devoured.