A summer-ready dish that’s effortless yet impressive, featuring tender confit lamb rump, golden pan-fried gnocchi and a medley of juicy Mediterranean vegetables. Bursts of olives, cherry tomatoes and aubergine make it perfect for relaxed entertaining or a special at-home meal.
Serves 4-6
600g Sabato Confit Lamb Rump
400g Sabato Gluten Free Gnocchi
Extra virgin olive oil (EVO)
5 tomatoes, quartered
1 aubergine, chopped
1 red onion, thinly sliced in rings
1-2 Tbsp Forvm Chardonnay Vinegar
Sal de Añana spring salt
Black pepper
125g Clevedon Buffalo Co Cherry Mozzarella or Clevedon Buffalo Co Feta
90g Salvagno Pitted Olives in Oil
169g Losada Pitted Gordal Olives
100g El Navarrico Pimientos Sliced
100g Sabato Semi-dried Cherry Tomatoes
30g Italian parsley
30g fresh mint
Bring a large pot of salted water to the boil and cook the gnocchi according to the package instructions. Meanwhile, pickle the red onion in Forvm Chardonnay Vinegar and prepare the other vegetables.
Pan-fry the aubergine in a generous drizzle of EVO until golden. Add the cooked gnocchi, olives and fresh tomatoes to the pan and sauté until the tomatoes and olives have infused the dish.
Top with pimientos, semi-dried cherry tomatoes, herbs, pickled onion and cheese.
To prepare the confit lamb, bring to room temperature 30 minutes before cooking. Remove from bag, pat dry, and season with salt and pepper. Sear in a medium-hot pan using the oil provided, browning both sides and rendering the fat. Transfer to a 180°C oven for 6–7 minutes, then rest for 5 minutes before serving.
