Chef Alex Herbert Roast lamb steaks with eggplant caponata
- Prep time 30Min
- Cook time 30Min
- Technique
- Meat Lamb
- Cut Top Sirloin
- Serves 6
Succulent roast lamb loin, marinated in rosemary and balsamic, paired with a rich aubergine caponata, and served with a drizzle of reduced lamb stock, balsamic vinegar, and extra virgin olive oil for a deliciously aromatic meal.
Ingredients
Main:
- 6 lamb sirloins, cap on, or leg steaks trimmed of excess fat Lamb
Marinade:
- 2 tablespoons rosemary
- 2 cloves garlic
- 1 teaspoon sea salt
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
Caponata:
- 1.25 kg (2 ¾ pounds) aubergine (eggplant), diced into 3-4 cm cubes
- 240g celery, diced into 1-2 cm cubes
- 1 yellow onion, diced
- 500ml tomato sauce (made from oven-roasted tomatoes, passed through a mouli)
- 4 tablespoons white sugar
- 180ml red wine vinegar, reduced by half
- 1 tablespoon salted capers, blanched
- 180g green olives, sliced
- 80ml olive oil Fresh basil leaves
- Fresh parsley
- Reduced lamb stock, to serve
- Balsamic vinegar, to serve
- Extra virgin olive oil, to serve
Method
For the Lamb Marinade:
- Pound the rosemary, garlic and salt together in a mortar and pestle to make a paste or blend in food processor.
- Add the balsamic vinegar and olive oil.
- Mix the marinade well.Rub into the lamb and leave overnight.
For the caponata:
- Deep fry the eggplant until well coloured but not too soft and drain on paper towel.
- Deep fry the celery until crispy and nicely caramelised.
- In a saucepan fry the onions in ⅓ cup olive oil until caramelised.
- Add the roasted tomato sauce and boil for 2 minutes.
- Add the sugar and vinegar and cook until the mixture is thick.
- Remove from heatand fold in the eggplant, celery, capers and olives.
- Allow to sit for a few hours for the flavours to meld before serving at room temperature.
- Add torn basil and parsley leaves.
For the sirloin:
- Bring the lamb to room temperature and preheat the oven to 425ºF.
- Heat a fry pan and when hot place the lamb in the pan, cap side down.
- Cook the lamb on this side long enough to render the cap and ensure that it is well coloured.
- Drain the excess fat and colour the other side of the sirloin before placing on a tray and roasting in the oven for approximately 10 to 15 minutes.
- Once cooked remove from the oven and allow to rest 10 minutes before carving.
To Serve:
- Serve with the caponata and drizzle with reduced lamb stock, balsamic vinegar and extra virgin olive oil.
