Lamb with Spinach, Potatoes and Caponata

Prepare the garlic by thinly slicing half the cloves for the caponata and finely grating the rest for the lamb; set aside.

Warm half of the olive oil in a wide pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the eggplant and cook 5 minutes more. Add the tomato puree, green bell pepper, olives, capers, half the rosemary, and the balsamic vinegar. Cover and simmer, stirring occasionally, until the eggplant is tender, about 15 minutes.

Preheat the oven to 375° and bring a pot of salted water to a boil. Add the potatoes and cook until just tender at the edges, about 10 minutes; drain well.

Combine the grated garlic with freshly ground black pepper and the remaining rosemary. Rub the mixture all over the lamb.

Toss the drained potatoes with the remaining olive oil and a little black pepper. Arrange the potatoes and lamb in a small roasting pan and roast until the lamb reaches your desired doneness, 15–20 minutes. Meanwhile, wilt the spinach in the microwave or a pan, then squeeze out excess liquid.

Stir the sliced garlic into the caponata. Serve the lamb whole or sliced with the roasted potatoes, wilted spinach, and a generous spoonful of caponata.