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Lamb Fillet with Caponata

Healthy Sunday Roast

2

Serves

10 mins

Prep Time

25 mins

Cook Time

Beef + Lamb New Zealand

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

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Lamb,

Easy,

National Lamb Day,

Ingredients

For the lamb & potatoes

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250g Quality Mark loin fillet

trimmed of any visible fat

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4 baby new potatoes

halved

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1 tsp chopped fresh rosemary

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1 tsp canola oil

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120g bag baby spinach

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2 tablespoons finely chopped parsley

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1 garlic clove

finely chopped

For the caponata

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1 tbsp olive oil

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1 red onion

cut into wedges

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1 eggplant

roughly chopped

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2 garlic cloves

roughly chopped

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500g tomato passata

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1 green capsicum

seeds removed and roughly chopped

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6 Kalamata olives

pitted and roughly chopped

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2 tsp capers

rinsed

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1 tsp chopped fresh rosemary

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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.

More info

Nutrition Information per Serving (335g)

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

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Energy

1952 (466)kJ

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)

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