Caponata with Roasted Lamb Rump

  • 10 portions

Instructions

  1. Heat olive oil in a large pan and cook eggplant over a medium heat until they start to brown.
  2. Season with salt and pepper.
  3. Add oregano, onions, garlic, capers and olives. Add red wine vinegar and reduce over high heat till almost dry.
  4. Add BUITONI Sugo Lussuoso al Pomodoro and the parsley. Place to one side.
  5. Season lamb rumps.
  6. Heat olive oil in a pan.
  7. Seal lamb rumps, add rosemary and roast for around 30 minutes or until medium
  8. Allow to rest in a warm place.
  9. To serve slice the lamb and serve on a plate topped with Caponata.

Recipe Details

Qty

Unit

Ingredient

Preparation

 

 Salt/Pepper 

Pinch

 Oregano 
4 

Rosemary Twigs

 

30

mL

Olive oil

 

2

 

Eggplants

Diced

1

 

Red Onion

Diced

2

 

Cloves of Garlic

Crushed

25

gr

Capers

 

8

 

Green Olives

Pitted

80

mL

Red Wine Vinegar

 

500

gr

BUITONI Sugo Lussuoso al Pomodoro

 

1

bunch

Flat Parsley

Chopped

8

 

Lamb Rumbs

Denuded