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Herby Lamb Fillet with Caponata |
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| Serves 2 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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Ingredients |
For the caponata
2 tsp rapeseed oil
1 red onion, cut into wedges
1 aubergine, sliced and quartered
500g carton passata
1 green pepper, quartered, deseeded and sliced
6 pitted Kalamata olives, halved and rinsed
1 tsp chopped rosemary
1 tsp balsamic vinegar
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For the lamb & potatoes
4 baby new potatoes, halved
1 tsp chopped rosemary
1 tsp rapeseed oil
250g lean lamb loin fillet, all visible fat removed
240g bag baby spinach
finely chopped parsley (optional)
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Heat the oil for the caponata in a wide pan, add the
onion and fry for 5 mins to soften. Tip in the aubergine
and cook, stirring, for 5 mins more. Add the passata and
pepper with the olives, capers, rosemary and balsamic
vinegar, then cover and cook for 15 mins, stirring
frequently.
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Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the
potatoes for 10 mins, then drain. Mix 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.
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Serve the lamb with the potatoes and spinach and some
finely chopped parsley.
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DAILY
DINNERS 
