Ingredients
4 lamb rumps (about 160g–180g each)2 cloves garlic, peeled and cut
few sprigs fresh thyme
1 bunch small beetroot, washed
halved artichoke hearts (preserved in oil) and mixed salad leaves to serve
Balsamic syrup
½ cup balsamic vinegar
½ cup brown sugar
Description
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter