Lamb fillet with caponata
A healthy take on a Sunday roast
2
Serves
10 mins
Prep Time
25 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Tick off all of your 5+ a day with this super-healthy, and delicious, Sunday roast.
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Ingredients
For the lamb & potatoes
250g Quality Mark loin fillet
trimmed of any visible fat
4 baby new potatoes
halved
1 tsp chopped fresh rosemary
1 tsp canola oil
120g bag baby spinach
2 tablespoons finely chopped parsley
1 garlic clove
finely chopped
For the caponata
1 Tbsp olive oil
1 red onion
cut into wedges
1 eggplant
roughly chopped
2 garlic cloves
roughly chopped
500g tomato passata
1 green capsicum
seeds removed and roughly chopped
6 Kalamata olives
pitted and roughly chopped
2 tsp capers
rinsed
1 tsp chopped fresh rosemary
1 tsp balsamic vinegar
Method
To Make Dish
To Serve
1
Heat the oil for the caponata in a frying pan over a medium heat. Add the onion and cook for 5 minutes to soften.
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2
Tip in the eggplant and cook, stirring, for 5 minutes more.
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3
Add the garlic, passata and capsicum with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.
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4
Meanwhile, heat oven to 190C/170C fan/ gas 5.
5
Boil the potatoes for 10 minutes, then drain.
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6
Mix the garlic with the rosemary and some black pepper, then rub all over the lamb.
7
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.
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8
Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.
Nutrition Information per Serving (844g)
This nutrition analysis is based on 2 serves.
Energy
1967kJ (470 kcal)
Protein
37.1g
Total Fat
19.6g
Saturated Fat
3.7g
Carbs
29.5g
Dietary Fibre
14.3g
Sodium
823mg
Iron
6.3mg
Zinc
4.1mg
Vitamin B12
0.8µg
