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Lamb with capanata, beans and three types of puree

1 serving

50 minutes

This exquisite lamb recipe with caponata, beans, and three types of puree embodies European culinary traditions where harmony of flavors is achieved through the skillful combination of ingredients. The tender lamb medallion, baked in a crispy coating with aromatic herbs, is accompanied by caponata—a vibrant mix of eggplant, cherry tomatoes, and shallots. The three purees—beetroot, tomato, and spinach—create a contrasting palette of flavors that complement the main dish with delicate textures and a hint of acidity. Balsamic vinegar and parmesan add noble notes, turning each bite into a gastronomic delight. This dish not only captivates with its rich flavors but also adorns the table with its exquisite appearance, making it an ideal choice for special occasions.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
844.1
kcal
45.4g
grams
58.2g
grams
33.1g
grams
Ingredients
1serving
Rack of lamb
100 
g
Eggplants
100 
g
Rosemary
1 
g
Chicken egg
1 
pc
Parsley
1 
g
Fresh thyme
1 
g
Olive oil
150 
ml
Cherry Tomatoes Confit
50 
g
Parmesan cheese
40 
g
Canned beans
20 
g
Chives
1 
g
Beet
50 
g
Sun-dried tomatoes
40 
g
Fresh spinach leaves
40 
g
Red pesto
5 
ml
Sea salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Clean the lamb ribs from bones and fat. Dip in egg with salt and pepper, wrap in eggplant, then coat again in egg and breadcrumbs with parsley, rosemary, and thyme. Fry in olive oil on all sides, then place in the oven for 4-5 minutes.

    Required ingredients:
    1. Rack of lamb: 100 g
    2. Eggplants: 100 g
    3. Rosemary: 1 g
    4. Chicken egg: 1 piece
    5. Parsley: 1 g
    6. Fresh thyme: 1 g
    7. Olive oil: 150 ml
    8. Sea salt:  to taste
    9. Ground black pepper:  to taste

  • 2

    Cut the eggplants into cubes, fry in olive oil, add halved cherry tomatoes, green onions, season with salt and pepper, and add parmesan cheese.

    Required ingredients:
    1. Eggplants: 100 g
    2. Cherry Tomatoes Confit: 50 g
    3. Chives: 1 g
    4. Sea salt:  to taste
    5. Ground black pepper:  to taste
    6. Parmesan cheese: 40 g

  • 3

    Boil the beet until cooked, mash it, season with salt and pepper, and mix with Parmesan cheese.

    Required ingredients:
    1. Beet: 50 g
    2. Sea salt:  to taste
    3. Ground black pepper:  to taste
    4. Parmesan cheese: 40 g

  • 4

    Blend the tomatoes, add Parmesan cheese and pesto sauce.

    Required ingredients:
    1. Sun-dried tomatoes: 40 g
    2. Parmesan cheese: 40 g
    3. Red pesto: 5 ml

  • 5

    Blanch the spinach, blend it with onion and Parmesan cheese.

    Required ingredients:
    1. Fresh spinach leaves: 40 g
    2. Chives: 1 g
    3. Parmesan cheese: 40 g

  • 6

    Place a halved lamb medallion on the plate, next to it add caponata, and dynamically arrange three types of puree on the plate. Garnish with chives and balsamic vinegar.

    Required ingredients:
    1. Rack of lamb: 100 g
    2. Eggplants: 100 g
    3. Beet: 50 g
    4. Sun-dried tomatoes: 40 g
    5. Fresh spinach leaves: 40 g
    6. Chives: 1 g

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