Herby lamb fillet with caponata

Tick off all 5 of your 5 a day with this super-healthy Sunday roast. To make it vegetarian, omit the lamb and add chickpeas to the caponata.

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 483
  • fat 17g
  • saturates 5g
  • carbs 40g
  • sugars 24g
  • fibre 17g
  • protein 34g
  • salt 1.4g


  • 3 garlic cloves
  • 2 tsp rapeseed oil
  • 1 red onion, cut into wedges
  • 1 aubergine, sliced and quartered
  • 500g carton passata
  • 1 green pepper, quartered, deseeded and sliced
  • 6 pitted Kalamata olives, halved and rinsed
  • 2 tsp capers, rinsed
  • 1 tsp chopped rosemary
  • 1 tsp balsamic vinegar
  • 4 baby new potatoes, halved
  • 1 tsp chopped rosemary
  • 1 tsp rapeseed oil
  • 250g lean lamb loin fillet, all visible fat removed
  • 240g bag baby spinach
  • finely chopped parsley (optional)


  1. Slice 2 of the garlic cloves for the caponata, finely grate the other for the lamb and set aside. Heat the oil for the caponata in a wide pan, add the onion and fry for 5 mins to soften. Tip in the aubergine and cook, stirring, for 5 mins more. Add the passata and pepper with the olives, capers, rosemary and balsamic vinegar, then cover and cook for 15 mins, stirring frequently.

  2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Boil the potatoes for 10 mins, then drain. Mix the grated garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some more black pepper, place in a small roasting tin with the lamb and roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or in a pan, and squeeze to drain any excess liquid.

  3. Stir the garlic into the caponata and serve with the lamb, either whole or sliced, rolled in parsley if you like, with the potatoes and spinach.

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