Rosemary Lamb Fillet with Sicilian Caponata

Method

1. Step 1: Prepare the caponata base. Thinly slice two garlic cloves; finely grate the third and set aside for the lamb. Warm 2 tsp rapeseed oil in a wide, heavy pan over medium heat. Add the onion wedges and cook for 5 minutes until softened and translucent.

2. Step 2: Build the caponata. Stir in the aubergine and cook for 5 minutes more, until it begins to collapse and take on color. Pour in the passata, then add the green pepper, olives, capers, rosemary, and balsamic vinegar. Cover and simmer gently for 15 minutes, stirring often, until the vegetables are tender and the sauce has thickened.

3. Step 3: Roast the lamb and potatoes. Heat the oven to 190°C (170°C fan). Boil the potatoes for 10 minutes, then drain. Combine the grated garlic, remaining rosemary, and a generous grind of black pepper, then rub this mixture all over the lamb. Toss the potatoes with 1 tsp oil and more pepper. Place the lamb and potatoes in a small roasting tin and roast for 15–20 minutes, until the lamb is cooked to your liking.

4. Step 4: Wilt the spinach. While the lamb roasts, wilt the spinach in a covered pan over medium heat or in the microwave, then squeeze out any excess liquid.

5. Step 5: Finish and serve. Stir the reserved sliced garlic into the caponata and cook for 1 minute more. Rest the lamb for 5 minutes, then slice. Serve over the caponata with the potatoes and spinach, scattered with parsley if using.