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An Easter Feast: Massimo Mele's Barbecue Lamb, Eggplant Caponata and Salsa Verde
Massimo Mele’s cooking celebrates all the best things about local produce—it’s seasonal, delicious and unashamedly simple.
The Tasmanian-born chef is driven by a respect for quality over quantity, a culinary ethos instilled in him from a young age. Growing up, Massimo would watch his nonna work on the family farm, before bringing home beautiful produce to share at the table.
Today, Massimo is the culinary director of Peppina and food director of Grain of the Silos, honouring his nonna’s legacy by bringing a passion for local produce to every dish.
To celebrate the arrival of a new season, Massimo shares his recipe for an Easter feast.
“This recipe is perfect at Easter as it can be prepared a few days in advance and is easy, simple and delicious. Growing up in Italy, lamb is a real Easter treat as it is springtime. Often paired with peas and greens, I change it up a little by using ingredients like capsicums and eggplant, which are the last of the late summer harvest.”
Barbecue Lamb Loin Chops with Eggplant Caponata and Salsa Verde
Serves 4
“This dish brings together some of my favourite producers. Lamb comes from Lyndall Farm in the heart of the Derwent Valley. George Shea farms some of the best lamb on the island with a strong focus on pasture and genetics. The capsicums and eggplant are farmed on the Tasman Peninsula by Bream Creek Market Garden. My friend Bec does a great job harvesting delicious and ethical produce.”
Ingredients
- 8 lamb loin chops (approximately 200g)
- 1 tbsp sea salt
- Pepper
- Olive oil
Salsa verde
- 2 cups flat-leaf parsley
- 50g almond meal
- 1 tbsp salted baby capers, rinsed
- 2 anchovies, drained
- 4 tsp red wine vinegar
- 300ml extra virgin olive oil
Caponata
- 60ml extra virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery heart, finely chopped
- 1 red capsicum, finely chopped
- 300ml vegetable oil
- 1 medium eggplant, cut into 5cm cubes
- 100ml red wine vinegar
- 50g pitted black olives
- 50g pine nuts
- 50g raisins soaked in warm water overnight
- 20g sugar
- 1/2 cup chopped flat-leaf parsley
Method
- For the salsa verde, combine the parsley, almond meal, capers, anchovies, vinegar and olive oil in a blender or food processor.
- Process until smooth and thickened to the same consistency as mayonnaise.
- Transfer the salsa verde to a storage container and refrigerate until ready to use. It will keep for up to one day.
- For the caponata, heat the olive oil, then fry the onion and garlic until translucent.
- Add the celery and cook until tender.
- Add capsicum and cook until soft.
- Transfer into a large bowl.
- Heat vegetable oil in a separate pan and fry the eggplant in batches until golden brown.
- Drain on kitchen paper before placing all cooked ingredients into a bowl.
- Add the vinegar, olives, pine nuts, raisins, chopped parsley and sugar to the cooked vegetables.
- Season well with salt and pepper, leave to marinate for a few hours and then it’s ready to serve.
- For the lamb chops, preheat your barbecue or grill plate. Season the lamb with salt and pepper on both sides. Set the lamb loin chops aside for 10 minutes before cooking.
- Add a little olive oil to the lamb chops and begin to sear over a medium to high heat. Cook until a rich brown crust begins to appear, about 6-8 minutes. If using larger chops, cook a little longer.
- Turn the chops and continue to cook. If using a thermometer, insert into the thickest part until the meat registers 55°C.
- Transfer the lamb chops to a plate and cover with aluminium foil.
- Serve with caponata on the side and salsa verde.
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