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Recipe Detail Page
Smoky Squash Caponata & Lamb with Mint Gremolata
Winter 2014
This wintery take on a caponata boasts delicious barbecued squash in place of the usual sautéed eggplant. The results are a smoky version that can still be used like a caponata as a side dish or antipasto, making it a perfect pairing for this Italian-inspired grilled-lamb main course.
Serves 4 to 6
LAMB
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) finely chopped fresh rosemary
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt and pepper
2 trimmed and frenched racks of lamb, about 8 ribs each
CAPONATA
1 butternut or 2 acorn squashes
3 tomatoes
1 onion
1 to 2 tbsp (15 to 30 mL) olive oil
2 tbsp (30 mL) toasted pine nuts
2 tbsp (30 mL) white-wine vinegar
1 tbsp (15 mL) chopped capers
MINT GREMOLATA
¼ cup (60 mL) finely chopped mint
1 garlic clove, minced
1 tsp (5 mL) lemon zest
Generous pinches of Maldon salt for garnishing
1 In a small bowl, stir oil with rosemary, Dijon, salt and pepper. Place racks of lamb in a large bowl or 1 or 2 large resealable plastic bags. Rub mixture all over each rack except the bones. Marinate in the refrigerator for4 hours or up to 1 day. An hour before grilling, bring lamb to room temperature.
2 While lamb is marinating and coming to room temperature, prepare caponata. Preheat barbecue to 400°F (200°C). Scoop out and discard seeds from squash. Cut squash into half moon shapes. Cut tomatoes in half, crosswise, and onion into thick rounds. Brush all sides of vegetables and tomatoes with oil. Oil grill. Barbecue vegetables and tomatoes for 15 to25 minutes until tender and grill marks form.Turn halfway through cooking. Remove each piece as it’s done. When cool enough to handle, remove and discard peel from squash and coarsely chop vegetables and tomatoes. Place chopped ingredients in a large bowl. Gently fold in pine nuts, vinegar and capers. Taste and adjust seasoning as needed. Caponata will keep well, covered and refrigerated for up to 2 days. Bring to room temperature before serving.
3 When ready to grill lamb, remove from marinade. Place lamb, fat-side down, on grill. Barbecue for 5 to 8 minutes until grill marks form, then turn racks so they are meat-side down. Barbecue until internal thermometer reads 128° to 130°F (53° to 54°C) for medium rare.This will take about 12 to 18 more minutes per side. When lamb is done, remove to a cutting board. Loosely cover with foil. Let stand at least 15 minutes.
4 Meanwhile, prepare gremolata by stirring ingredients together in a small bowl.
5 To serve, carve lamb into 1- or 2-bone chops.Serve lamb chops alongside caponata. Sprinkle with salt, if using, and top with gremolata.
Serves 4 to 6
