This fresh salad proves that less is sometimes more when it comes to how many ingredients you need to create a flavoursome dish.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    1/2 cup fresh continental parsley leaves
    •    2 (about 500g) lamb eye of loin (backstraps)
    •    2 x 275g packets baby roma truss tomatoes
    •    340g marinated artichoke hearts, drained, halved

Method

1. Preheat oven to 180°C. Line a roasting pan with non-stick baking paper. Cut tomatoes from the truss, leaving the green tops intact. Place in the prepared pan. Drizzle over half the oil. Bake for 20 minutes.
2. Add artichoke to tomatoes. Roast for 5-8 minutes or until tomatoes are soft and artichoke is heated through.
3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the lamb. Reduce heat to medium. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice across the grain.
4. Combine the tomatoes, artichoke, lamb and parsley in a bowl. Season with salt and pepper. Divide among serving bowls.

This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-tomato-artichoke-salad/b34a1063-b427-4738-8790-60f106494d8f