Flip through the latest issue of Gulf Weekly.
Ingredients 220gm lamb rack/two bones, slight trimming of the fat 1 whole capsicum, roasted, peeled & marinated with basil pesto
Spaghetti/ pot of salted water on stand-by
8 thinly sliced basil leaves
Grated zest of 1 whole lemon
Juice of 1 whole lemon
1 small eggplant peeled and small diced
1 rib of celery peeled and diced small
1/4 cup pitted kalamata olives, chopped coarsely
1 table spoon capers, rinsed, drained & chopped
3 tomatoes, blanched, peeled & chopped
1gm basil crown for garnish
1/4 cup extra virgin olive oil
Method (For one portion)
Cut a whole through the lamb loin using a knife and open it slightly wide with your finger and stuff liberally with the sliced marinated capsicum, lightly season with salt and pepper on both sides. Heat a pan with grape seed oil and brown both sides until golden. Roast in the oven for 9min for a medium doneness,
Once the lamb is roasted, let it rest for a few minutes to retain some of those natural juices. In the mean time bring your pot of water to a boil and start cooking your pasta. Let it simmer for about 10-12min for a nice al dente texture.
Take a hot pan and sautŽ the eggplant and celery until light golden, toss in the tomatoes, olives, capers and drizzle with extra virgin olive oil.
Once the pasta is cooked, toss in a pan with the lemon juice, lemon zest, basil and butter for richness.
Take a plate and spoon the caponata sauce to make a small puddle, make a nice nest with the spaghetti and place the lamb onto it. Drizzle with more extra virgin olive oil and top with the basil crown ... Now you're ready to dig in!
