Herby lamb fillet with caponata

• garlic cloves↗3
• rapeseed oil↗2 tsp tsp
• red onion↗1

  cut into wedges

• aubergine↗1

  sliced and quartered

• carton passata↗500g g
• green pepper↗1

  quartered, deseeded and sliced

• pitted Kalamata olives↗6

  halved and rinsed

• capers↗2 tsp tsp

  rinsed

• chopped rosemary1 tsp tsp
• balsamic vinegar↗1 tsp tsp
• baby new potatoes↗4

  halved

• chopped rosemary1 tsp tsp
• rapeseed oil↗1 tsp tsp
• lean lamb loin fillet↗250g g

  all visible fat removed

• bag baby spinach↗240g g
• finely chopped parsley

  (optional)

Step-by-step instructions

1. 1

   Slice 2 of the garlic cloves for the caponata, finely grate the other for the lamb and set aside. Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften. Tip in the aubergine and cook, stirring, for 5 mins more. Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.

2. 2

   Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the potatoes for 10 mins, then drain. Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.

3. 3

   Stir the garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.