Ingredients
- 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 small red onion, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 tablespoon balsamic vinegar
- 2 medium beefsteak tomatoes, cut into wedges
- 1 tablespoon finely chopped basil
- Four 1-inch slices of peasant bread
- 1/4 cup black olive tapenade
Description
Food & Wine
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