Lamb fillet with caponata
A healthy take on a Sunday roast
Serves
2
Prep Time
10 mins
Cook Time
25 mins
Tick off all of your 5+ a day with this super-healthy, and delicious, Sunday roast.
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ShareIngredients
250g Quality Mark loin fillet
trimmed of any visible fat4 baby new potatoes
halved1 tsp chopped fresh rosemary
1 tsp canola oil
120g bag baby spinach
2 tablespoons finely chopped parsley
1 garlic clove
finely chopped
1 Tbsp olive oil
1 red onion
cut into wedges1 eggplant
roughly chopped2 garlic cloves
roughly chopped500g tomato passata
1 green capsicum
seeds removed and roughly chopped6 Kalamata olives
pitted and roughly chopped2 tsp capers
rinsed1 tsp chopped fresh rosemary
1 tsp balsamic vinegar
Method
Heat the oil for the caponata in a frying pan over a medium heat. Add the onion and cook for 5 minutes to soften.
Tip in the eggplant and cook, stirring, for 5 minutes more.
Add the garlic, passata and capsicum with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.
Meanwhile, heat oven to 190C/170C fan/ gas 5.
Boil the potatoes for 10 minutes, then drain.
Mix the garlic with the rosemary and some black pepper, then rub all over the lamb.
Toss the potatoes in the oil with some more 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 garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.
Nutrition Information per Serving (844g)
This nutrition analysis is based on 2 serves.
