Ingredients
4 lamb rumps (about 160g-180g each)¼ cup red wine
2 tbsp olive oil
4 medium tomatoes, cut into chunks
1 small red onion, finely diced
⅓ cup fresh oregano leaves
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
½ cup black olive tapenade
Description
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter