Herb-Roasted Lamb Loin with Smoky Aubergine Caponata

Method

1. Slice two of the garlic cloves for the caponata and finely grate the third; set the grated garlic aside for the lamb.

2. Warm 2 tsp rapeseed oil in a wide, deep pan over medium heat. Add the onion wedges and cook for 5 minutes until they begin to soften and turn translucent.

3. Stir in the aubergine and cook for another 5 minutes, stirring often, until the pieces start to collapse and take on colour.

4. Pour in the passata, then add the green pepper, olives, capers, 1 tsp of the rosemary and the balsamic vinegar. Cover and simmer gently for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

5. While the caponata simmers, heat the oven to 190C (170C fan). Boil the potatoes in salted water for 10 minutes, then drain well.

6. Mix the grated garlic with the remaining rosemary and a generous grind of black pepper. Rub this mixture all over the lamb fillet.

7. Toss the drained potatoes with 1 tsp rapeseed oil and more black pepper. Place them in a small roasting tin alongside the lamb and roast for 15-20 minutes, until the lamb is cooked to your liking and the potatoes are golden at the edges.

8. Wilt the spinach in a covered pan or microwave, then press out any excess liquid.

9. Stir the sliced garlic into the caponata and cook for 1 minute more. Serve the lamb, whole or sliced, over the caponata with the potatoes and spinach alongside. Scatter with parsley if using.