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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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Lamb,

Quick and Easy,

Ingredients

For the lamb & potatoes

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250g, lean, visible fat removed Quality Mark loin fillet

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4, halved baby new potatoes

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1 tsp, chopped fresh rosemary

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1 tsp canola oil

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240g bag baby spinach

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finely chopped parsley

For the caponata

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2 tsp rapeseed oil

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1, cut into wedges red onion

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1, sliced and quartered aubergine

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500g passata

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1, quartered, deseeded and sliced green capsicum

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6, pitted, halved and rinsed Kalamata olives

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2 tsp, rinsed capers

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1 tsp, chopped fresh rosemary

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1 tsp balsamic vinegar

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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.

More info

Nutrition Information per Serving (169g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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