Ingredients
600 g lamb eye of shortloin/backstrap3 red onions, cut into small wedges
2 cloves garlic, crushed
juice and rind of 1 lemon
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve
Description
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