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Lamb chops with summer vegetable caponata
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Inspired by my time working in Sicily, this is a perfect summer main course. The caponata can be made a day in advance; the flavours improve as they meld together in the fridge overnight.
2 sticks celery
1 small aubergine
½ fennel bulb
200ml vegetable oil
50ml olive oil, plus extra for drizzling
1 red onion, finely chopped
3 cloves garlic, crushed
2 tbsp nonpareille capers, rinsed
½ x 25g pack flat leaf parsley, roughly chopped
1 tbsp caster sugar
40ml red wine vinegar
4 lamb loin chops
1. Dice the celery, aubergine, fennel and courgette into similar-sized pieces (roughly 1cm) and keep separate from each other. Heat the vegetable oil in a large frying pan. Working in batches, shallow-fry the vegetables separately over a medium-high heat, until golden (about 4-5 minutes per batch). Remove from the oil with a slotted spoon and set aside on kitchen paper.
2. Meanwhile, gently heat the olive oil in a saucepan and add the onion and garlic; sweat over a low heat for 30 minutes, stirring occasionally to prevent it colouring. In a large bowl, combine the cooked onion and garlic, fried vegetables, capers, parsley, sugar and vinegar. Season and add a drizzle of olive oil. Set aside (or cover and refrigerate if not using immediately).
3. Preheat the oven to 170ºC, gas mark 3. Heat a large frying pan or griddle over a medium-high heat until smoking. Season the chops; drizzle with a little olive oil. Using tongs, hold them fat-side down and cook for a few minutes to crisp up the fat, then turn and sear for a couple of minutes on each side until browned. Put the lamb on a baking tray; transfer to the oven for 6 minutes. Rest for 5 minutes, then spread the caponata over a platter and top with the chops. Serve with the potatoes.
Typical values per serving:
This recipe was first published in Wed May 05 11:54:00 BST 2021.