Lamb caponata

Lamb caponata

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  • 6
  • Easy
  • Carb Conscious Dairy free Health conscious wheat and gluten free
  • 15 minutes, plus 1 hour’s marinating time
  • 50 minutes
  • Warwick Cape Lady Cabernet Sauvignon

“The sweetness of the sultanas and the tartness of the lemon go perfectly with the flavour of the lamb.” – Abigail Donnelly


  • approx. 1 kg deboned leg of lamb
  • 3 T 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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