Caponata with Grilled Lamb Chops

Take a look at the third recipe in our new series below with our award winning brand ambassador Theo Randall and learn how you can create this beautiful, flavoursome lamb dish.

Caponata with Grilled Lamb Chops

Serves 4


2 lamb racks

3 medium size aubergines

2 red peppers

2 yellow peppers

4 medium size courgettes

1 red onion, finely sliced

2 sticks celery, cut in to 1/2 cm pieces

600ml tomato passata

2 tbsp of miniature capers in vinegar

75g pine nuts

5 tbsp Extra Virgin Olive Oil

8 leaves fresh basil, roughly torn


  1. Peel the fat off the rack of lamb. With a sharp knife, cut between each bone so you have 8 lamb chops.
  2. Take a freezer bag and place the lamb chop into the bag with a few drops of water. Place the bag on to a chopping board with the eye of the meat flat and facing you. Take a small saucepan and bash down in short sharp bashes on to the lamb chop, this will flatten the lamb so it increases in size. Try and make sure they are as even as possible. Continue so you have 8 flattened Lamb chops. Leave them to oneside
  3. Cut the aubergines in to 2cm thick disks and cut in half again, so you have 1/2 moons of aubergines. Place the cut aubergines in a large bowl with a sprinkle of salt and 3 tbsp olive oil. Mix throughly so the aubergine pieces are covered in olive oil. Place the oiled aubergine slices carefully on to a baking sheet lined with greaseproof paper, so they are not on top of each other but fill the tray. Place in a pre heated oven at 180oC for 15 minutes.
  4. Next, take out of the oven and turn the aubergine slices. Return to the oven for a further 10 minutes. Check they are cooked by using a sharp knife cut in to the outside edge of the aubergine; if the knife goes through easily and there is no resistance, then the aubergine is cooked.
  5. In a hot, large, heavy based saucepan, add 2 tbsp EVO, sliced onion and celery and cook for 10 minutes on a low heat.
  6. While the onions are cooking, prepare the peppers by cutting them in half lengthways and removing the stem and all the seeds. Cut all the peppers in rough  2cm pieces. Add the peppers to the onions and add a generous pinch of salt to the pan.
  7. Place a tight fitting lid on top, so the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes, stirring occasionally.
  8. Add the tomato passata and cook still on a low heat for a further 10 minutes so the tomato passata has reduced by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so the aubergines combine with the other ingredients, check the seasoning.
  9. Heat a griddle pan so that it starts to smokes. Season the flattened lamb chops with salt and pepper and a little olive oil. Place on the grill and cook for 2 minutes one side and 1 the other. Place on a warm plate to rest for 1 minute.
  10. Serve the grilled lamb chops with the caponata on the side