Aussie Lamb UK | Roast Lamb Steaks with Aubergine Caponata | Aussie Beef & Lamb | UK

Ingredients

• 6 lamb sirloins, cap on, or leg steaks trimmed of excess fat Lamb
• 2 tablespoons rosemary
• 2 cloves garlic
• 1 teaspoon sea salt
• 2 teaspoons balsamic vinegar
• 2 tablespoons olive oil
• 1.25 kg (2 ¾ pounds) aubergine (eggplant), diced into 3-4 cm cubes
• 240g celery, diced into 1-2 cm cubes
• 1 yellow onion, diced
• 500ml tomato sauce (made from oven-roasted tomatoes, passed through a mouli)
• 4 tablespoons white sugar
• 180ml red wine vinegar, reduced by half
• 1 tablespoon salted capers, blanched
• 180g green olives, sliced
• 80ml olive oil Fresh basil leaves
• Fresh parsley
• Reduced lamb stock, to serve
• Balsamic vinegar, to serve
• Extra virgin olive oil, to serve