Green sauce for roast lamb
“This is based on the Italian salsa verde. I like it made with the following three herbs when serving with lamb.”
- 2 bunches flat leaf parsley, picked and washed
- Half a bunch mint, picked and washed
- 1 bunch coriander, picked and washed
- 4 anchovy fillets, finely chopped
- 6 cloves garlic, peeled and finely chopped
- 4 tbsp capers in brine, squeezed
- Extra virgin olive oil
- Freshly ground white pepper
Method
Using a very sharp chopping knife chop all the herbs not too finely so as to leave some texture. You can use a blender if you are time poor or don't mind a smoother finished product.
Place the herbs in a bowl and add the remaining ingredients. Stop adding oil when the mixture has a sauce consistency and is well combined.
Season with pepper - it should be salty enough - and serve in a jug or bowl.
