Caponata with stuffed lamb chops

1. 1

   Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat.

2. 2

   To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5-8 minutes, or until softened. Set aside in the frying pan.

3. 3

   Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water.

4. 4

   Season the aubergine with salt and deep-fry for 5-10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper.

5. 5

   Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes.

6. 6

   Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference.

7. 7

   For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram.

8. 8

   Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4-5 minutes, or until the chops are golden brown and cooked through.

9. 9

   Serve the lamb chops immediately, with the caponata and the pane carasau (if using).

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.