Ingredients
- 2 x 275g pkts baby roma truss tomatoes
- 1 tbs olive oil
- 340g btl marinated artichoke hearts, drained, halved
- 2 (about 500g) lamb eye of loin (backstraps)
- 1/2 cup fresh continental parsley leaves
Description
Lamb, Tomato & Artichoke Salad Recipe - Preheat Oven To 180°C. Line A Roasting Pan With Non-stick Baking Paper. Cut Tomatoes From The Truss, Leaving The Green Tops Intact. Place In The Prepared Pan. Drizzle Over...
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