Lamb with Spinach, Potatoes and Caponata

Ingredients

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Tomato puree

  Canned, without salt added

  2 cup or 500g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Kalamata Olives

  Nature's Promise

  6 olives or 23g

• Capers

  Canned

  2 tsp, drained or 6g

• Rosemary

  Fresh

  2 tsp or 1g

• Balsamic vinegar

  1 tsp or 5g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  8 oz or 227g

• Spinach

  Raw

  8 cup or 240g

Directions

1. Slice half of the garlic cloves for the caponata, and finely grate the remaining for the lamb. Set aside.
2. Heat half of the olive oil in a wide pan. Add the onion and fry for 5 minutes to soften. Add the eggplant and cook, stirring, for another 5 minutes. Add the tomato puree, green bell pepper, olives, capers, half of the rosemary, and balsamic vinegar. Cover and cook for 15 minutes, stirring frequently.
3. Preheat the oven to 375°F. Boil the potatoes for 10 minutes, then drain.
4. Mix the grated garlic with black pepper and remaining rosemary, then rub all over the lamb.
5. Toss the potatoes in the remaining olive oil with more black pepper, place in a small roasting tin with the lamb, and roast for 15-20 minutes. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.
6. Stir the sliced garlic into the caponata and serve with the lamb, either whole or sliced. Serve with the potatoes and spinach.