Healthy living

Rosemary lamb with Sicilian vegetables

Succulent lamb on vegetable stew – a hearty meal for a cold winter’s night.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4


  • 4 x 120 g lamb leg steaks, trimmed of fat
  • 4 cloves garlic, crushed
  • 4 sprigs of rosemary
  • 8 unpeeled baby potatoes, washed
  • olive or canola spray
  • 1 large onion, diced
  • 2 sticks celery, trimmed, diced
  • 1 small eggplant, cut into 1 cm cubes
  • 1 zucchini, cut into 1 cm cubes
  • 1 red capsicum, seeded and diced
  • 400 g can diced tomatoes with garlic and basil or 400 mL passata
  • 2 tablespoons balsamic or red wine vinegar
  • 1/2 cup (50 g) pitted olives, sliced
  • freshly ground black pepper
  • 1 cup basil, chopped


1. Slice steaks in half lengthways and add to a dish with 2 cloves crushed garlic and the finely chopped leaves from 2 sprigs of rosemary. Coat lamb with marinade and set aside while vegetables are prepared. 

2. Place unpeeled potatoes in a saucepan and cover with water. Bring to the boil and allow to simmer for 10 minutes or until they can be easily pierced with a knife. Drain and set aside. 

3. Meanwhile, spray a large non-stick frypan with oil and place on high heat. Add lamb and sear on both sides for 30 seconds until browned. Remove from the pan; cover to keep warm. 

4. Cook onion with remaining 2 cloves garlic over medium to high heat for 3 minutes, stirring often; add celery and eggplant and stir for 2 minutes. 

5. Add zucchini, capsicum, tomatoes, vinegar, olives and remaining 2 rosemary sprigs; season with pepper. Simmer covered for 20 minutes, or longer if time permits, stirring occasionally until thickened. 

6. Remove rosemary sprigs. Return lamb to the pan to cook for 2 minutes each side or until cooked to your liking. 

7. Place lamb on serving plates then stir basil through vegetables and serve with potatoes.


This eggplant and vegetable stew known as ‘Caponata’ is great served warm or cold on bread, polenta, gnocchi or as a pasta sauce.   

Cover bowl, refrigerate and marinate lamb for as long as time permits, from 30 minutes to overnight.

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