Caponata with stuffed lamb chops

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

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By Joe Hurd
From Saturday Kitchen

Ingredients

For the caponata

  • sunflower oil, for deep frying
  • 1 shallot, finely chopped
  • ½ celery stick, diced, plus 2 chopped celery leaves to garnish
  • 1 aubergine (preferably a round Sicilian variety), diced
  • 5–6 Italian tomatoes, skins removed
  • 1 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp capers
  • 1 garlic clove, crushed
  • 6-7 green olives, depending on size
  • sprig of mint, leaves removed and chopped, to garnish
  • 10g toasted almonds, finely chopped, to garnish
  • salt

For the stuffed lamb chops

  • 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you)
  • 25g/1oz Stracchino or other Italian soft cheese such as mozzarella
  • ½ tsp marjoram
  • 50g/1¾oz plain flour
  • 1 free-range egg
  • 100g/3½oz fine breadcrumbs
  • 50g/1¾oz unsalted butter
  • 2 tbsp olive oil
  • pane carasau (Italian flatbread), to serve (optional)
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