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Caponata with Roasted Lamb Rump

Caponata with Roasted Lamb Rump
Caponata with Roasted Lamb Rump
  • Difficulty
    Intermediate
  • Number of servings
    10

Caponata is a Silican dish made with chopped and fried vegetables traditionally seasoned with olive oil and tomato sauce. We've simplified the seasoning process for you with our BUITONI Sugo Lussuoso al Pomodoro, adding a delectable and authentic flavour to your caponata. Simple to prepare and a healthy accompaniment to any meal, we recommend serving caponata with roasted lamb rump. Lamp rump is best served roasted, seasoned with rosemary, and topped with parsley. Enjoy your caponata with roast rump using our quick and easy recipe, and serve up to 10 portions.

Ingredients
  • Pinch Oregano
  • 4 Rosemary Twigs
  • 30 mL Olive oil
  • 2 Diced Eggplants
  • 1 Diced Red Onion
  • 2 Crushed Cloves of Garlic
  • 25 gr Capers
  • 8 Pitted Green Olives
  • 80 mL Red Wine Vinegar
  • 500 gr BUITONI Sugo Lussuoso al Pomodoro
  • 1 Chopped bunch Flat Parsley
  • 8 Denuded Lamb Rumbs
Preparation
  • 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.

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