Lamb caponata topped with crispy potatoes recipe

Preheat the oven to 200°C/fan180°C/gas 6. Blanch the potatoes in a large pan of boiling water for 3 minutes, then drain well.

Meanwhile, heat 1 tbsp of the oil in a large sauté pan over a medium-high heat. Add the lamb, season and brown quickly on all sides. Remove and set aside. Reduce the heat, add another 1 tbsp oil and cook the red onion and garlic for 5 minutes until softened. Set aside with the lamb.

Increase the heat, add the remaining oil and fry the aubergine for 5 minutes until softened, then add 2 tsp of the oregano and cook for another minute. Pour over the vinegar and sizzle until evaporated. Stir through the chopped tomatoes, olives and roasted peppers. Return the lamb and onion to the pan and bring to a simmer.

Spoon into a 2-litre ovenproof dish. Top with the potatoes, layering so they overlap. Dot with butter, drizzle with oil, season and sprinkle with the remaining oregano. Bake for 40 minutes, covering with foil halfway through, until the lamb is tender and the potatoes are crisp.