Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
By Joe Hurd
From Saturday KitchenIngredients
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)
Method
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Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat.
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To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan.
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Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water.
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Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper.
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Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes.
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Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference.
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For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram.
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Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through.
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Serve the lamb chops immediately, with the caponata and the pane carasau (if using).
