Lamb Cutlets with Vegetable Caponata & Basil Oil
Recipe submitted by ChefBenjaminSmith
This is great on a cold evening with a glass of Pinot. The Caponata can be made in advance & warmed when needed or served cold as a vegetable salad.
Serves 4
Ingredients
- For the Lamb
- 8 Lamb Cutlets
- 4 tbsp Extra Virgin Olive Oil
- 4 Sprigs of Thyme
- Salt & Pepper
- For the Caponata
- 2 Red Capsicum (1/2cm dice)
- 1 Zucchini (1/2cm dice)
- 1 Eggplant (1/2cm dice)
- 1 Brown Onion (diced)
- 3 Garlic Cloves (chopped)
- 50g Sultanas
- 10g Capers
- 10g Toasted Pine-nuts
- 125ml Red Wine
- 125ml Red Wine Vinegar
- 2 tbsp Tomato Paste
- 2 Bay Leaves
- Salt & Pepper
- For the Basil Oil
- 1/4 Bunch Fresh Basil
- 50ml Extra Virgin Olive Oil
- Salt & Pepper
Method
- Combine the thyme and olive oil with a mortar & pestle. Rub the oil over the lamb and season well. Set aside.
- In a large saucepan fry the eggplant in a little oil and cook til soft. Remove & drain on paper towel.
- Saute the onion for 2 minutes then add the garlic. Cook for a minute then add the zucchini & capsicum. Once softened, deglaze the pan with the red wine. Add the cooked eggplant, pine-nuts, capers, sultanas & red wine vinegar. Stir in the tomato paste & drop in the bay leaves. Reduce the heat and simmer for 20 minutes.
- While the Caponta is cooking, tear the basil leaves into a mortar & bash with the pestle while adding olive oil. Season with salt & pepper.
- Heat a ridged griddle plate or bbq hotplate til it starts to smoke. Add the lamb cutlets. Leave to sizzle for 3 minutes before turning & cook for a further 3 minutes. Rest the meat for about 5 minutes. - The meat ideally should be served medium-rare.
- To serve, spoon the Caponata onto a plate, place 2 cutlets on top & drizzle with the basil oil and a wedge of lemon.
