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Serves 4



4 whole cloves garlic, sliced

1 tbsp fennel seeds, chopped

Juice of 1 lemon

8 lamb cutlets

50g / 1.5 ozs salted butter, melted

For the Caponata

4 tbsp vegetable oil

2 aubergines / eggplants, diced

2 shallots, diced

3 large plum tomatoes

2 sticks of celery, diced

10g / ½ oz capers

20 black olives, pitted

50g / 1½ ozs raisins

1 tbsp tomato puree

2 tsp dried oregano

1 tbsp white wine vinegar

fresh basil

sea salt and freshly ground black pepper



  1. To make the caponata, pour 3 tablespoons of oil into a large heavy based saucepan or casserole dish, place over a medium heat and add the aubergines. Cook for a 15 minutes until they are soft. Add in the remaining tablespoon of oil, followed by the shallots and cook for a further five minutes. Then stir in the tomatoes and cook slowly, so they break down and turn to a soft mush. Next stir in the capers, raisins, olives, celery, dried oregano, vinegar, tomato puree, season with sea salt and freshly ground black pepper cover with a lid. Cook over a low heat for 20 minutes, until all the vegetables are soft. Stir gently so it doesn’t break up too much.
  2. While the caponta is cooking, make the marinade for the lamb cutlets. In a bowl mix together the fennel seeds, melted butter, garlic and lemon juice, season with sea salt and freshly ground black pepper. Then place the lamb cutlets in the bowl and rub the mixture into the meat. Set aside for 30 minutes, if you have the time.
  3. Place a griddle or frying pan over a medium/high heat. Cook the lamb cutlets on each side for four minutes.
  4. Once the lamb cutlets and caponata are both cooked, serve on a warmed plate with torn fresh basil leaves.