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Olive-crusted lamb with sweet and sour aubergine

A home-style Olive-crusted lamb with sweet and sour aubergine made with Day Old White Bread, Olive Oil, Celery Chopped Into Cm In Squares, Clear Honey, and Red Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 slice
• 1 tbsp
• 1 tbsp
• 1 stick
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 200C/390F/Gas 6.

2. 2

   Place the black olive paste and bread into a food processor and blend for one minute.

3. 3

   Spread the breadcrumb mixture onto a baking tray.

4. 4

   Transfer to the middle shelf of the oven and bake the crumbs for ten minutes, or until lightly toasted and dried out.

5. 5

   Take care not to let them burn.

6. 6

   Place the olive oil and butter in an ovenproof frying pan.

7. 7

   When the butter has melted, add the lamb to the pan and fry for one minute.

8. 8

   Flip the lamb over and place in the oven.

9. 9

   Roast for 20-25 minutes, or until just tender and golden-brown.

10. 10

    Remove from the oven, cover with aluminium foil and leave to rest in a warm place.

11. 11

    Add the olive oil to a frying pan.

12. 12

    When the pan is hot, add the aubergine and fry for two minutes, before adding the celery and red pepper.

13. 13

    Fry for three minutes.

14. 14

    Add the chopped tomato, honey and vinegar and simmer for a further ten minutes.

15. 15

    Add the capers, sultanas, pine nuts, chopped spring onions and basil to the pan and remove from the heat.

16. 16

    For the rocket dressing, place the rocket, olive oil and vinegar into a blender or food processor. Blend until smooth.

17. 17

    To serve, slice the lamb and spoon the sweet and sour aubergine onto two serving plates.

18. 18

    Serve the slices of lamb on top of the aubergine and drizzle around the dressing.