Lamb Cutlets with caponata

Here were going to use caponata which is a Sicilian dish in origin. It is also very versatile with what it can be pared with. Sea foods and lighter tasting meats especially. Caponata is awesome in the sense it combines sweet which we get from the currants and sour from the vinegar.

Please note that this image was taken from my restaurant. With our lamb cutlets we crumb them, however i advise against it due to obvious reasons..

Ingredients:

• 1 Large eggplant.
• 1 onion, cut into cubes or bit sized pieces.
• 2 celery stalks.
• 1 red capsicum.
• 50g of pine nuts.
• 50g currants or sultanas.
• 5 tablespoons of red wine vinegar.
• 1 teaspoon of tomato paste.
• 3 fresh truss or roma tomatoes.
• Macadamia oil, enough for pan frying.
• 4 to 5 lamb cutlets.
• Optional, though fresh herbs like especially basil and parsley go really well too.

Method:

• Pre heat oven to 200 degrees. While oven is warming were going to cut up eggplant, capsicum and celery into bite sized pieces all the same size. Toss and coat all vegetables in a bowl with the macadamia oil and place on a oven try and bake for 15 to 20 minutes until the veggies are soft.
• Pan fry or toast pine nuts until golden brown.
• Heat a skillet with some oil and saute the onion until its soft. Remove the onion and put into a large bowl with the diced up tomato and cover.
• With the same skillet pan fry the lamb cutlets each side for 2 to 3 minutes. Set aside to rest.
• Once the vegetables are ready from the oven take out immediately and add to bowl with the onion and tomato. Add the rest of you're ingredients, tomato paste, currants, pine nuts,vinegar and mix and then cover with cling film for 20 minutes. This gently steams and infuses all the flavours together.
• Arrange like the photo and enjoy.

Makes: 2 to 3 serves

Prep time: 40 minutes

Notes:

• Gluten free
• Dairy free
• Egg free