Lamb Fillet with Caponata
Healthy Sunday Roast
2
Serves
10 mins
Prep Time
25 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Tick off all of your 5+ a day with this super-healthy, and delicious, Sunday roast.
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High Iron
Ingredients
For the lamb & potatoes
250g Quality Mark loin fillet
trimmed of any visible fat
4 baby new potatoes
halved
1 tsp chopped fresh rosemary
1 tsp canola oil
120g bag baby spinach
2 tablespoons finely chopped parsley
1 garlic clove
finely chopped
For the caponata
1 Tbsp olive oil
1 red onion
cut into wedges
1 eggplant
roughly chopped
2 garlic cloves
roughly chopped
500g tomato passata
1 green capsicum
seeds removed and roughly chopped
6 Kalamata olives
pitted and roughly chopped
2 tsp capers
rinsed
1 tsp chopped fresh rosemary
1 tsp balsamic vinegar
Method
To Make Dish
To Serve
1
Heat the oil for the caponata in a frying pan over a medium heat. Add the onion and cook for 5 minutes to soften.
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2
Tip in the eggplant and cook, stirring, for 5 minutes more.
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3
Add the garlic, passata and capsicum with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.
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4
Meanwhile, heat oven to 190C/170C fan/ gas 5.
5
Boil the potatoes for 10 minutes, then drain.
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6
Mix the garlic with the rosemary and some black pepper, then rub all over the lamb.
7
Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins.
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8
Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.
Nutrition Information per Serving (335g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1952 kJ (466 kcal)
Protein
26.9g
Total Fat
11.04g
Saturated Fat
2.4g
Carbs
61.5g
Sugars
5.3g
Sodium
1263mg
Iron*
3.1mg
* Percentage of recommended daily intake (Aust/NZ)
