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Roast Lamb With Caponata

13

  • Prep Time35 mins
  • Total Time1 hr 55 mins
  • Makes8 Servings
Roast Lamb With Caponata
Chatelaine Triple Tested

This Mediterranean-inspired lamb roast is served with caponata—a relish made from eggplant and other veg.

Ingredients

  • 2.5 kg leg of lamb

  • 1/4 cup olive oil

  • 2 tsp dried oregano leaves

  • 1 1/2 tsp salt

  • 4 portobello mushrooms

  • 4 garlic cloves, minced

  • 1/2 tsp red chili flakes

  • 2 sweet onions, sliced

  • 1/3 cup tomato paste

  • 2/3 cup white wine

  • 2 red bell peppers, diced

  • 2 zucchini, diced

  • 2 eggplants, peeled and diced, about 15 cups

  • 1/3 cup chopped sun-dried tomatoes

  • 1/4 cup capers

  • 1 1/2 cups vegetable broth

Instructions

  • Position a rack in bottom of oven. Preheat to 350F.

  • Trim off and discard any excess fat from lamb leg. Pat dry with paper towels. Lay lamb on a large rimmed baking sheet. Rub with 1 tsp of the olive oil, oregano and 1/2 tsp salt. Season with pepper. Loosely cover with foil. Roast in bottom of oven for 25 min. Transfer to a heatproof surface. Position another rack in lower third of oven. Increase heat to 375F.

  • Remove and discard stems from mushrooms. Using a spoon, scrape out and discard the dark gills under the cap, then dice caps. Heat a large roasting pan over 2 burners on medium. Add remaining oil, then garlic, red-pepper flakes and onions. Cook until onions start to soften, about 5 min. Add tomato paste and wine. Stir occasionally until slightly thickened, about 3 more min. Add vegetables, capers and broth, stirring until combined. Season with remaining salt and more pepper. Scoop half of vegetables onto baking sheet with lamb. Push vegetables in roasting pan to the sides and transfer lamb to centre of roasting pan. Nestle vegetables around lamb.

  • Roast lamb in lower third of oven, uncovered, until a thermometer inserted into the thickest part of the lamb reaches 145F for medium-rare, about 1 hour. Spread out vegetables on baking sheet and roast in bottom of oven, along with lamb. Stir vegetables halfway through.

  • Transfer lamb to a cutting board. Tent lamb with foil and let stand for 10 min. Combine vegetables on baking sheet with vegetables in roasting pan and stir well. Slice lamb and serve with caponata, pita, homemade tzatziki and pistachio-feta pesto.

Nutrition (per serving)

Calories 519, Protein 50 g, Carbohydrates 30 g, Fat 24 g, Fibre 7 g, Sodium 897 mg.

Find more delicious recipes for lamb.

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