Lombo d’ agnello con caponata siciliana

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for Biondi San Nicolò Etna Rosso featured in the premium case for February 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Lombo d’agnello con caponata siciliana
Lamb loin with Sicilian caponata

Serves: 4

Ingredients

Caponata Siciliana:

• 1 kg purple eggplant, cubed

• 600 g San Marzano tomatoes

• 60 g white wine vinegar

• 50 g celery heart, cubed

• 40 g pine nuts

• 15–20 green olives, pitted and chopped

• 2 white onions, thinly sliced

• 2 Tbsp salted capers, rinsed

• 1 Tbsp sugar

• 2–3 Tbsp extra-virgin olive oil (plus more for frying eggplant)

• 10 basil leaves

• Salt

Lombo d’Agnello (Lamb Loin):

• 4 lamb loin chops, room temperature

• 1–2 sprigs rosemary

• 1 clove garlic, smashed

• 60 ml white wine

• 1 Tbsp butter

• Salt and freshly ground black pepper

Method

• Peel and cut the eggplant into cubes about 2-3cm and toss them in a colander with a handful of salt. Let sit for 40 minutes to draw out moisture. Rinse, gently squeeze, and pat dry.

• Heat olive oil in a large saucepan. Sauté the onions until soft and fragrant. Add celery, tomatoes, olives, capers, and pine nuts—cook 3–4 minutes 

• In a separate pan, heat a generous amount of olive oil. Fry the eggplant in batches until golden, 5–6 minutes per batch. Drain on paper towels, then fold into the vegetable mixture. Stir in sugar and vinegar, cook 2–3 minutes more. Add basil, season with salt, and let cool. (This tastes best if made one day in advance)

• Season the lamb chops with salt and pepper. Heat a skillet over medium-high with a drizzle of oil. Sear the lamb 2–3 minutes per side until golden. Toss in rosemary and smashed garlic, pour in the white wine, and let it reduce slightly. Finish with butter for that glossy, flavorful finish.

• Spoon a generous portion of caponata onto each plate, nestle the lombo d’agnello on top or beside it, and drizzle with pan juices. 

Buon Appetito!