Lamb Cutlets With Caponata & Rosemary Potatoes Recipe

Ingredients For Lamb Cutlets With Caponata & Rosemary Potatoes Recipe

• 2 tablespoon Olive oil
• 5 piece 1 small eggplant, cut into mm
• 1 Red Onion, Finely Chopped
• 1 stick Celery trimmed, finely chopped
• 2 Garlic Cloves, Finely Chopped
• 80 milliliter Red wine
• 375 milliliter Passata
• 125 milliliter Water
• 2 tablespoon Sultanas
• 1.5 tablespoon Red wine vinegar
• 1 tablespoon Baby capers, rinsed, drained
• 2 teaspoon Brown sugar
• 0.33000000000000007 cup Shredded fresh basil
• 12 Lamb cutlets, french trimmed
• Olive Oil Spray
• Fresh basil leaves, to serve
• 1 kilogram Potatoes, peeled
• 60 milliliter Olive oil
• 6 Garlic cloves, unpeeled