Spaghetti With Lamb, Feta & Artichokes

• 8 small roma tomatoes (roughly 2 oz ea)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves (halved)
• 1 lb lamb tenderloin (See note after prep)
• 2 tablespoons butter
• 2 cups breadcrumbs (stale)
• 2 garlic cloves (crushed)
• 8 ounces spaghetti
• 12 cup black olives (seedless)
• 1 cup feta cheese (crumbled)
• 12 ounces artichoke hearts (drained of oil & quartered)

1. Preheat oven to 450F.
2. Halve tomatoes lengthways.
3. Place in a lrg baking dish (cut side up).
4. Drizzle w/1 tbsp olive oil & bake (uncovered) for about 20 min or till soft.
5. Blend or process tomatoes w/remaining 1 tbsp olive oil, vinegar & halved garlic cloves till pureed & set aside.
6. Cook lamb tenderloin in a lrg heated & oiled pan (uncovered) till browned on all sides & cooked to desired doneness.
7. Cover lamb & allow to rest for 5 min, then slice thinly & set aside.
8. Heat butter in the same lrg pan & stir to deglaze any pan juices.
9. Cook breadcrumbs & crushed garlic till browned lightly & crisp (stir as needed).
10. Cook pasta in lrg pan of boiling water till just tender & drain well.
11. Gently toss pasta & lamb slices in a lrg serving bowl w/olives, Feta & artichokes.
12. Top w/tomato puree & sprinkle w/breadcrumb mixture.
13. Serve immediately.
14. NOTE: While tenderloin is preferred here, it is also more expensive than using leftover leg of lamb slices -- so feel free to turn your leftovers into a whole new taste sensation & amend the prep accordingly.
15. ;-).

roma tomatoes, olive oil, balsamic vinegar, garlic, lamb tenderloin, butter, breadcrumbs, garlic, spaghetti, black olives, feta cheese, hearts

Taken from www.food.com/recipe/spaghetti-with-lamb-feta-artichokes-239327 (may not work)