Caponata, lamb rump and salsa verde

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4


By Theo Randall
From Saturday Kitchen

Ingredients

For the lamb rump

  • 1 lemon, zest and juice only
  • 4 x 180g/6oz lamb rumps
  • 2 garlic cloves, cut into quarters
  • 1 sprig rosemary, leaves picked and roughly chopped
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper

For the caponata

  • 3 aubergines, sliced into 2cm rounds, then each round halved
  • 5 tbsp extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 sticks celery, cut in to 5mm/¼in pieces
  • 2 red peppers, cut into 2cm pieces
  • 2 yellow peppers, cut into 2cm pieces
  • 4 courgettes, cut into 2cm pieces
  • 600ml/20fl oz tomato passata
  • 2 tbsp miniature capers in vinegar, drained
  • 75g/2½oz pine nuts
  • 8 leaves fresh basil, roughly torn
  • salt and freshly ground black pepper

For the salsa verde

  • 100g/3½oz fresh flatleaf parsley
  • 100g/3½oz wild rocket
  • 50g/1¾oz fresh basil leaves
  • 25g/1oz mint leaves
  • 1 tbsp miniature capers in vinegar, drained
  • 4 salted anchovy fillets in olive oil, drained
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
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