Valentine Lamb Steaks with Caponata

Blitz the garlic, olive oil, salt, pepper and rosemary in a mini blender and smother over the lamb steaks and leave to marinade for 1 hour.

Meanwhile, make the caponata.

Cut the aubergines into quarters and the onions into 8 wedges.  Place on a baking sheet lined with parchment paper and drizzle with olive oil.  Roast at 180c/160c fan/gas 5 and until soft and golden in colour.

To make the caponata, heat 4 tablespoons of olive oil in a large pan, add the garlic and cook until fragrant.  Chop up the cooked aubergine and onions and add to the pan.

Add the basil, capers and tomatoes and cook over a medium until thickened.  To finish add the balsamic and sweeten with a little agarve.  Stir in the cocoa powder and olives – taste and season accordingly.  Serve warm with the lamb.

To cook the steaks, heat the griddle and place the steaks on.  Cook them on each side to seal and colour.  Then turn the heat down and cook for 3 minutes each side, remove and rest.

Serves 2

Ingredients

  • 2 x Lamb Steaks
  • 1 fat clove garlic, halved
  • 4 tablespoons olive oil
  • Sea salt and black pepper
  • 4 sprigs rosemary

Caponata

  • 2 medium Aubergines
  • Olive oil
  • 1 large onion, cut into 6 wedges
  • 2 fat garlic cloves, pasted with a little sea salt
  • A handful of basil leaves
  • 2 tablespoons capers
  • 5 large ripe tomatoes (chopped)
  • 2 tablespoons balsamic vinegar
  • Agarve to sweeten
  • 1 teaspoon cocoa powder
  • Handful of black olives, pitted
  • Sea salt and black pepper