Ingredients

Method

• approx. 1 kg deboned leg of lamb
• 3 T fresh rosemary, chopped
• 2 T olive oil
• 1⁄2 t salt
• 150 g Woolworths pitted olives in brine
• 1⁄2 t black pepper
• For the caponata:
• 2 T olive oil
• 2 brinjals, chopped into 10 cm chunks
• 1 red onion, chopped
• 3 cloves garlic, smashed
• 30 g pine nuts (optional)
• 3 T red wine vinegar
• 60 g sultanas
• 150 g Woolworths pitted green olives, chopped
• 3 T Italian parsley, chopped
• 2 T lemon juice
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the lamb on a baking tray and rub with the rosemary, olive oil and salt. Chop the olives and reserve the brine.

2. Rub the olives all over the lamb and add about 3⁄4 cup brine. Marinate at room temperature, covered, for 1 hour, then roast for 35 minutes. Rest the lamb for 15 minutes, covered loosely with foil, so the juices redistribute and make the meat juicier.

3. To make the caponata, heat the oil in a frying pan. Cook the brinjals over a high heat. When soft and golden, add the onion and garlic and cook for 3 minutes. Add the remaining ingredients and season.

4. Slice the lamb and serve with the caponata.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay