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Ingredients
Method
- 750g lamb fillet
- 500g new potatoes, halved
- 3 sliced garlic cloves
- 280g chargrilled artichoke hearts in olive oil
- 300g cherry tomatoes, halved
- 100ml red wine
- 100g pesto rosso
- Preheat the oven to 190C. Cut the lamb fillet into 4cm chunks and add to a roasting tray with the garlic, potatoes, a splash of oil from the artichokes and plenty of seasoning. Toss to combine.
- Roast the lamb for 30 mins, then stir in the wine, artichokes and tomatoes. Cook for 30 mins more, then liberally drizzle with pesto and serve straight from the tray - delicious!
1 hr
4 serving
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