Ingredients

• sunflower oil
• for deep frying
• 1 shallot
• finely chopped
• ½ celery stick
• diced
• plus 2 chopped celery leaves to garnish
• 1 aubergine (preferably a round Sicilian variety)
• diced
• 5–6 Italian tomatoes
• skins removed
• 1 tsp brown sugar
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp capers
• 1 garlic clove
• crushed
• 6-7 green olives
• depending on size
• sprig of mint
• leaves removed and chopped
• to garnish
• 10g toasted almonds
• finely chopped
• to garnish
• salt
• 6-bone rack of lamb
• French-trimmed
• cut into chops (ask your butcher to do this for you)
• 25g/1oz Stracchino or other Italian soft cheese such as mozzarella
• ½ tsp marjoram
• 50g/1¾oz plain flour
• 1 free-range egg
• 100g/3½oz fine breadcrumbs
• 50g/1¾oz unsalted butter
• 2 tbsp olive oil
• pane carasau (Italian flatbread)
• to serve (optional)

Directions

• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat.
• To make the caponata
• heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes
• or until softened. Set aside in the frying pan.
• Meanwhile
• plunge the celery into salted boiling water for 20 seconds
• then remove and blanch in iced water.
• Season the aubergine with salt and deep-fry for 5–10 minutes
• or until golden brown. Remove using a slotted spoon and drain on kitchen paper.
• Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled
• cut into cubes.
• Add the sugar
• vinegar
• oilive oil
• capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat
• then add the celery
• aubergine
• tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint
• toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour
• or longer if you have time. Caponata can be eaten hot or at room temperature
• so reheat it just before serving if that is your preference.
• For the lamb
• carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram.
• Place the flour
• egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour
• then the egg
• then the breadcrumbs. Heat the butter and oil in a frying pan
• add the chops and cook on each side for 4–5 minutes
• or until the chops are golden brown and cooked through.
• Serve the lamb chops immediately
• with the caponata and the pane carasau (if using).