Sunday Lamb

25 Minute Sunday Lamb. Something a bit different for a Sunday Roast! Amazing flavours going on here and so quick to make.

Serves: 2 (easily doubled) Time: 25 minutes

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Ingredients

• 3 Garlic Cloves, minced

• 2 1⁄2 Teaspoons Olive Oil

• 1 Red onion, cut into wedges

• 1 Aubergine, sliced and quartered

• 500g Passata

• 1 Green Pepper, quartered, and sliced

• 6 Pitted Kalamata olives, halved

• 2 Teaspoon Capers, rinsed

• 2 Teaspoon Chopped Rosemary

• 1 Teaspoon Balsamic Vinegar

• 4 Baby New Potatoes, halved

• 250g Lean Lamb Loin Fillet, all visible fat removed

• 240g Spinach

• 1 Handful Parsley, finely chopped

Method

1. Heat the oven to 190°C.

2. Heat the oil in a large non-stick pan, add the onion and saute for 5 mins. Add the aubergine and cook for a further 5 mins. Next add the passata and pepper with the capers, olives, rosemary and balsamic vinegar, cover with a lid and cook for 15 mins, stirring frequently.

3. Boil the potatoes for 10 mins, drain, and allow to air dry.

4. Mix half of the grated garlic with the rosemary and some black pepper, and massage into the lamb and put in a roasting tin along with the potatoes tossed in black pepper, pop it into the oven for 15-20 mins.

5. Pop the rest of the garlic into the aubergine mixture along with the spinach and serve with the lamb, potatoes, and a sprinkle of parsley.

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