Roast Lamb Steaks With Eggplant Caponata | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 6 lamb sirloins, cap on, or leg steaks trimmed of excess fat
• 2 Tbsp rosemary
• 2 cloves garlic
• 1 tsp sea salt
• 2 tsp balsamic vinegar
• 2 Tbsp olive oil
• 2 ¾ pounds eggplant, diced into 1 ½ inch cubes
• 1 C celery, diced into ½ inch cubes
• 1 yellow onion, diced
• 2 C tomato sauce (made from oven roasted tomatoes moulieed)
• 4 Tbsp white sugar
• ¾ C red wine vinegar, reduced by half
• 1 Tbsp salted capers, blanched
• ¾ C green olives, sliced
• ⅓ C olive oil
• Basil leaves
• Parsley
• Reduced lamb stock to serve
• Balsamic vinegar to serve
• Extra virgin olive oil to serve