NZ Sicilian Inspired Double Lamb Rump & Eggplant Caponata
with Creamy Polenta & Parmesan
Calories
:
1340 kcalProtein
:
78.7g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Milk
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
700 g
Lamb rump
1
Red Onion
1
Eggplant
2
Garlic
1 packet
Passata
1 sachet
Mediterranean Spice Blend
1 packet
polenta
(May be present: Milk, Soy, Wheat, Gluten)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk; )
¼ tsp
salt
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Calories1340 kcal
Energy (kJ)5620 kJ
Fat72.5 g
of which saturates40.4 g
Carbohydrate52.7 g
of which sugars19.4 g
Dietary Fibre9.2 g
Protein78.7 g
Cholesterol203 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
•Medium Saucepan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
- Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
- Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
TIP: If your pan is getting crowded, cook in batches for the best results!
2
- Meanwhile, slice red onion into wedges.
- Cut eggplant into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and toss to coat.
- Spread out evenly, then roast until tender, 20-25 minutes.
3
- Transfer lamb, fat-side up, to a second lined oven tray.
- Roast for 15-20 minutes for medium or until cooked to your liking.
- Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rest
4
- While the lamb is resting, finely chop garlic.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook garlic until fragrant, 1 minute.
- Add passata, Mediterranean spice blend and the brown sugar and stir to combine. Reduce heat to low and simmer, stirring occasionally until slightly thickened, 2-3 minutes. Stir through roasted veggies. Season to taste.
5
- In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add Parmesan cheese, the butter and a good pinch of pepper and stir until melted.
6
- In a medium bowl, combine rocket leaves with a drizzle of olive oil and vinegar. Season to taste.
- Slice lamb.
- Divide Sicilian lamb rump, eggplant caponata and polenta between plates.
- Serve with dressed rocket. Enjoy!
