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Lamb Cutlets with Vegetable Caponata & Basil Oil

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.


  • 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


  • 1.

    Combine the thyme and olive oil with a mortar & pestle. Rub the oil over the lamb and season well. Set aside.

  • 2.

    In a large saucepan fry the eggplant in a little oil and cook til soft. Remove & drain on paper towel.

  • 3.

    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.

  • 4.

    While the Caponta is cooking, tear the basil leaves into a mortar & bash with the pestle while adding olive oil. Season with salt & pepper.

  • 5.

    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.

  • 6.

    To serve, spoon the Caponata onto a plate, place 2 cutlets on top & drizzle with the basil oil and a wedge of lemon.

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