Boneless Leg of Lamb with Caponata

1 boneless leg of lamb
4 tbsp olive oil
Salt and pepper, to taste
2 medium eggplants, finely diced
½ onion, finely diced
1 green capsicum, finely diced
1/3 bunch celery, finely diced
¼ cup raisins
½ tbsp salted capers, rinsed
8 green Sicilian olives, sliced
3 ripe tomatoes, chopped (or ½ tin chopped tomatoes)
40ml white wine vinegar
Crusty bread, to serve

1. Preheat oven to 220ºC and allow lamb to come to room temperature.

2. Rub lamb with 1 tbsp of the oil and season generously. Roast for 15 minutes, then reduce heat to 180ºC and continue roasting for 1½ - 2 hours, until cooked as desired. Remove from oven, cover with foil and rest for 10 minutes.

3 Fry eggplants, onion, capsicum and celery gently in 3 tbsp of the olive oil until tender (about 15 minutes).

4. Add raisins, capers, olives, tomatoes and vinegar. Cook gently for 15 minutes. Season to taste.
5. Serve sliced lamb with caponata and crusty bread.

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Midwest Foods Dubbo