Sicilian Braised Lamb with Eggplant Caponata & Creamy Polenta

Name: Sicilian Braised Lamb with Eggplant Caponata & Creamy Polenta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 12 oz lamb shoulder, cubed; 1 medium eggplant; 1 can (14 oz) San Marzano tomatoes, crushed; 0.33 cup Castelvetrano olives, pitted; 2 tbsp capers in brine; 0.75 cup polenta; 4 cups vegetable broth; 4 tbsp extra virgin olive oil; 0.5 cup red wine; 4 cloves garlic; 1 small red onion; 2 sprigs fresh rosemary; 1 tsp dried oregano; 1.5 tbsp red wine vinegar; 0.5 tsp honey; 2 tbsp butter; 1 tsp sea salt; 0.25 tsp cracked black pepper; 2 tbsp fresh parsley

Prep 15 min · Cook 45 min · Serves 2 · medium

Mediterranean Diet

Tender braised lamb shoulder infused with Sicilian aromatics, served over silky cornmeal polenta with a sweet-savory eggplant caponata featuring tomatoes, olives, and capers. A rustic Italian masterpiece with depth and complexity.

Ingredients

12 oz lamb shoulder, cubed
1 medium eggplant
1 can (14 oz) San Marzano tomatoes, crushed
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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