Lamb Loin Fillets with Caponata

lamb loin

Well here is effort number two with the Silver Fern Farms product Italian styles.

INGREDIENTS

2 lamb loin fillets, again like with the steak, hubby bear ate one and Baby Bear and I shared the other one, but for normal adults I’d allow one each

1 teaspoon coconut oil

½ brown onion, finely chopped

1 medium aubergine, cut into chunks

½ teaspoon cinnamon

Small bunch of fresh thyme sprigs, leaves stripped

1 tin of crushed tomatoes in juice

1 Tablespoon of balsamic vinegar, do try to get the good stuff, cheap ones often have all sorts of nasty additives in them

1 Tablespoon of olives

1 Tablespoon of capers, if you can get the ones preserved in salt do, just give them a really good rinse before using

Salt and freshly ground pepper

At least 2 Cups of shredded greens, I used baby kale and cavalo nero

Optional: Splish of extra virgin olive oil and Tablespoon toasted pine nuts
DIRECTIONS

Make the caponata first as it needs to cook for a while.  Heat a medium sized sauce pan over a gentle heat and sauté the onion in the coconut oil for about 5 minutes or until soft.  Add in the aubergine, cinnamon, thyme, tomatoes vinegar, olives, capers, salt and pepper and bring to the boil.  Turn down the heat and simmer for approx. 30 mins or until thick and stew-like.

Meanwhile bring you lamb loins out of the fridge and allow to come to room temperature uncovered on a plate (I believe they call this blooming, sounds fancy so I thought I’d throw it in!). Heat a heavy based fry pan over a medium heat until searingly hot then add in the fillets.  For medium rare cook on each side for 4 minutes.  Then rest for another 10 minutes before plating up.  While the meat is resting wilt the greens in the hot pan with any of the juices that came out of the meat then dress with the olive oil and pine nuts.

Plate up and enjoy!

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