This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Lamb fillet wrapped in brik pastry with tomato 'confit', artichokes and lamb jus

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the lamb

For the artichokes

For the sauce

For the tomato 'confit'

  • 4 tbsp olive oil
  • 2 ripe tomatoes, halved lengthways