Rukmini Iyer Roasted Lamb with Artichoke Recipe | Sunday Roast

Ingredients

• 350g cherry tomatoes on the vine
• 1 x 290g jar of artichokes, drained, plus 1 tablespoon oil from the jar
• 165g pitted black olives
• 8 free-range lamb loin chops (allow 150–200g lamb per person)
• 2-3 sprigs of fresh rosemary leaves, finely chopped
• 2 cloves of garlic, crushed
• 1 tsp sea salt flakes
• 1 x 400g tin of cannellini beans, drained and rinsed
• 1 lemon, juice only
• A handful of fresh basil or flat-leaf parsley, chopped