Mail Us :

herby lamb fillet with caponata

Herby lamb fillet with caponata

Tick off all 5 of your 5 a day with this super-healthy Sunday roast. To make it vegetarian, omit the lamb and add chickpeas to the caponata.




- 1 lb lamb fillet

- Olive oil

- Salt and pepper

- 1 large eggplant

- 1 red bell pepper

- 1 onion

- 1 can diced tomatoes

- 3 cloves of garlic

- 1/4 cup red wine vinegar

- 1/4 cup brown sugar

- 1 tsp dried oregano

- 1 tsp paprika

- 1 tsp dried thyme

- 1 tsp dried basil

- 1 tsp dried rosemary

- 1/4 cup chopped fresh parsley








1. Preheat the oven to 375°F (190°C).


2. Season the lamb fillet with salt and pepper on both sides.


3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb fillet and sear for 2-3 minutes on each side, until browned.


4. Transfer the lamb fillet to a baking dish and roast in the preheated oven for 12-15 minutes, or until it reaches your desired level of doneness.


5. In the same skillet, add another tablespoon of olive oil and heat over medium heat. Add the diced eggplant, red bell pepper, and onion to the skillet, along with a pinch of salt and pepper. Cook for 5-7 minutes, until the vegetables are soft.


6. Add the diced tomatoes, minced garlic, red wine vinegar, brown sugar, dried oregano, paprika, dried thyme, dried basil, and dried rosemary to the skillet. Stir to combine and let it simmer for 5-7 minutes.


7. Take the lamb fillet out of the oven and let it rest for 5 minutes. Then, slice it into thin strips.


8. Serve the herby lamb fillet with the caponata on top, and garnish with chopped fresh parsley.


Enjoy your delicious and flavorful herby lamb fillet with caponata!

Add To Shopping List
Powered By

@ Copyrights 2024 | All Rights Reserved