Grilled baby lamb cutlets with caponata

Grilled baby lamb cutlets with caponata

By
From
Little Italy
Serves
16
Photographer
Jacqui Melville

Caponata is a delicious Sicilian sweet-yet-tangy vegetable dish that goes with almost anything. Enjoy hot or cold with meat, chicken or toasted ciabatta. This version is cooked so quickly that it still retains a lovely texture from the celery.

Ingredients

Quantity Ingredient
16 baby lamb cutlets
2 sprigs rosemary, leaves picked
extra-virgin olive oil, to marinate
sea salt
freshly ground black pepper
3 tablespoons olive oil, to fry
1 large aubergine, cut into 1 cm cubes
1 red onion, diced
2 celery stalks, cut into 1 cm cubes
2 garlic cloves, finely chopped
300g baby plum tomatoes, chopped
1 tablespoon tomato puree
1 tablespoon caster sugar
2 tablespoons red wine vinegar
4 tablespoons baby capers
3 tablespoons pine nuts, toasted
handful basil leaves, torn

Method

  1. Put the lamb cutlets in a shallow dish, sprinkle over the rosemary, a little extra-virgin olive oil and season. Cover and leave to marinate for a minimum of 25 minutes.
  2. Add 1 tablespoon of olive oil to a large sauté pan over a medium heat and cook the aubergine until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
  3. Add another tablespoon of olive oil to the pan over a low-medium heat. Sauté the onion until soft and translucent, add the celery and garlic and cook for a further 5 minutes. Add the tomatoes, purée, sugar and vinegar and cook for 10 minutes or until the tomatoes have broken down to create a thick sauce.
  4. Return the aubergine to the pan along with the capers, pine nuts and basil. Remove from the heat.
  5. Heat a large frying pan over a medium-high heat with the remaining oil. Remove the lamb from the marinade and cook in batches for 2–3 minutes on each side, depending on size. Allow each batch to rest for 5 minutes and keep warm until all the lamb has been cooked. Place a heaped tablespoon of caponata on 16 small dishes and lay a lamb cutlet on top to serve.
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