Roast lamb sirloin with eggplant caponata
6 lamb sirloins, cap on, trimmed of excess fat
2 tablespoons rosemary
2 cloves garlic
1 teaspoon sea salt
2 teaspoons balsamic vinegar
2 tablespoons olive oil
2 ¾ pounds eggplant, diced into 1 ½ inch cubes
7 ounces celery, diced into ½ inch cubes
15 ounces brown onion, diced
2 cups roasted tomato sauce (made from oven roasted tomatoes moulieed)
4 tablespoons white sugar
¾ cup red wine vinegar, reduced by half
1 tablespoon salted capers, blanched
¾ cup green olives, sliced
⅓ cup olive oil
Reduced lamb stock to serve
Balsamic vinegar to serve
Extra virgin olive oil to serve
For the Lamb Marinade: Pound the rosemary, garlic and salt together in a mortar and pestle to make a paste. Add the balsamic vinegar and olive oil. Mix the marinade well.Rub into the lamb and leave overnight.
For the caponata: Deep fry the eggplant until well coloured but not too soft and drain on paper towel. Deep fry the celery until crispy and nicely caramelised. In a saucepan fry the onions in ⅓ cup olive oil until caramelised. Add the roasted tomato sauce and boil for 2 minutes. Add the sugar and vinegar and cook until the mixture is thick.Remove from heatand fold in the eggplant, celery, capers and olives. Allow to sit for a few hours for the flavours to meld before serving at room temperature. Add torn basil and parsley leaves.
For the sirloin: Bring the lamb sirloins to room temperature and preheat the oven to 425ºF. Heat a fry pan and
when hot place the lamb sirloins in the pan, cap side down. Cook the lamb on this side long enough to render the cap and ensure that it is well coloured. Drain the excess fat and colour the other side of the sirloin before placing on a tray and roasting in the oven for approximately 10 to 15 minutes. Once cooked remove from the oven and allow to rest 10 minutes before carving.
Serve with the caponata and drizzle with reduced lamb stock, balsamic vinegar and extra virgin olive oil.