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LAMB CUTLETS WITH CAPONATA AND HARD BOILED EGGS

LAMB CUTLETS WITH CAPONATA AND HARD BOILED EGGS

Caponata, a famous dish from Sicily, is bursting with rich flavours and can be used as a warm side dish or cold antipasto. This variation - with its combination of sweet, sour and salty flavours - is a perfect pairing with lamb. Or try substituting the lamb and eggs for mozzarella and croutons for a vegetarian option.

Prep: 20 minutes
Cook Time: 40 mintues
Serves: 4

Method

for the caponata:

Heat 100ml oil in a large frying pan over medium-high heat.

Add eggplant in batches and stir occasionally until golden all over (6-7 minutes) and then transfer to a plate with a slotted spoon. Add remaining oil to a medium pot, with onion, celery, garlic, chilli and pine nuts and cook until very tender (8-10 minutes). Stir occasionally.

Add cinnamon and cocoa and cook for a further 2 minutes, then add tomato, sugar, vinegar, currants 250ml water and simmer until reduced by half (3-4 minutes). Return eggplant to pan and simmer until tender and mixture has reduced to a thick sauce.

Remove from the heat and stir in the capers. Season to taste with salt and pepper and cool to room temperature.

for the lamb:

Heat a barbecue or char-grill pan to medium-high heat.

Season lamb with salt, pepper and olive oil. Grill lamb, turning occasionally, until cooked to your liking (3-4 mins for medium-rare).

Transfer to a plate and rest (5 mins).

Serve the caponata, eggs and lamb on plate with fresh basil and mint.

Ingredients

12 Fresh Meats lamb cutlets

for the caponata:

1/2 cup Olivo extra virgin olive oil

2 eggplants (about 800 grams), diced into 1/2 inch cubes

1 Red Onion diced

1 celery stalk diced

2 Garlic Cloves finely chopped

1/2 teaspoon Farro chilli flakes

3 tablespoons pine nuts

1 teaspoon cinnamon

1 teaspoon Trade Aid cocoa powder

1 tin Metelliana crushed tomatoes

2 tablespoons Essente caster sugar

50 millilitres Giusti Gold Label balsamic vinegar

3 tablespoons Currants

3 tablespoons Capers

to serve:

6-8 boiled eggs (place eggs into boiling water and cook for 9 minutes then cool in cold water)

fresh basil,

Fresh mint leaves

Olivo extra virgin olive oil

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