Lamb Fillet with Caponata
Healthy Sunday Roast
2
Serves
10 mins
Prep Time
25 mins
Cook Time
Tick off all of your 5+ a day with this super-healthy, and delicious, Sunday roast.
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High Iron
Lamb,
Quick and Easy,
Ingredients
For the lamb & potatoes
250g, lean, visible fat removed Quality Mark loin fillet
4, halved baby new potatoes
1 tsp, chopped fresh rosemary
1 tsp canola oil
240g bag baby spinach
finely chopped parsley
For the caponata
2 tsp rapeseed oil
1, cut into wedges red onion
1, sliced and quartered aubergine
500g tomato passata
1, quartered, deseeded and sliced green capsicum
6, pitted, halved and rinsed Kalamata olives
2 tsp, rinsed capers
1 tsp, chopped fresh rosemary
1 tsp balsamic vinegar
3 garlic cloves
Method
To Make Dish
To Serve
1
Slice 2 of the garlic cloves for the caponata, finely grate the other for the lamb and set aside.
2
Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften.
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3
Tip in the aubergine and cook, stirring, for 5 mins more.
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4
Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.
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5
Meanwhile, heat oven to 190C/170C fan/ gas 5.
6
Boil the potatoes for 10 mins, then drain.
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7
Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb.
8
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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9
Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.
Nutrition Information per Serving (169g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2020 (483)kJ
Protein
40g
Total Fat
17g
Saturated Fat
5g
Carbs
40g
Sugars
24g
Sodium
140mg
Iron*
mg
* Percentage of recommended daily intake (Aust/NZ)
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