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Rosemary lamb steaks with caponata

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • Drizzle light olive oil

  • 1 red onion, sliced


  • 1 aubergine, sliced and quartered

  • 1 green pepper, sliced

  • 3 cloves garlic, crushed

  • 400g chopped tomatoes

  • 6 olives, halved

  • 2 tsp. capers

  • 2 tsp. chopped rosemary

  • 1 tsp. balsamic vinegar

  • 2 lamb leg steaks

Method

  1. Heat a drizzle of oil in a large frying pan over a medium-high heat and add the onion for 5 minutes until starting to soften. Add the aubergine and cook, stirring regularly, for a further 5 minutes until soft. Add the pepper and two of garlic cloves and cook for a few minutes, before adding the chopped tomatoes, olives, capers, half the rosemary, balsamic vinegar and season well. Bring the boil, then simmer for 15 minutes, stirring regularly. Add a little water if the caponata gets a little dry.

  2. For the lamb, combine the remaining garlic and rosemary, and rub over the lamb steaks. Season well.

  3. Heat a small frying pan over a medium-high heat with a drizzle of oil, and cook the lamb steaks for a few minutes on each side.

  4. Serve the lamb on top of the caponata, with some crusty bread on the side, if you fancy.

Nutrition

kcal

369

fat

18

sat fat

5.1

carbs

32.4

sugars

16

fibre

13.8

protein

25.5

salt

0.3

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