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    Lamb chops with summer vegetable caponata

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    Lamb chops with summer vegetable caponata

    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.

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    2 sticks celery
    1 small aubergine
    ½ fennel bulb
    1 courgette
    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 

    Method

    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.

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