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. Prepare the garlic by thinly slicing half the cloves for the caponata and finely grating the rest for the lamb; set aside.
2. Warm half of the olive oil in a wide pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the eggplant and cook 5 minutes more. Add the tomato puree, green bell pepper, olives, capers, half the rosemary, and the balsamic vinegar. Cover and simmer, stirring occasionally, until the eggplant is tender, about 15 minutes.
3. Preheat the oven to 375° and bring a pot of salted water to a boil. Add the potatoes and cook until just tender at the edges, about 10 minutes; drain well.
4. Combine the grated garlic with freshly ground black pepper and the remaining rosemary. Rub the mixture all over the lamb.
5. Toss the drained potatoes with the remaining olive oil and a little black pepper. Arrange the potatoes and lamb in a small roasting pan and roast until the lamb reaches your desired doneness, 15–20 minutes. Meanwhile, wilt the spinach in the microwave or a pan, then squeeze out excess liquid.
6. Stir the sliced garlic into the caponata. Serve the lamb whole or sliced with the roasted potatoes, wilted spinach, and a generous spoonful of caponata.