Warren Elwin gives roast lamb leftovers a tasty second innings. This minty salsa verde is the perfect accompaniment to lamb. It brightens up lamb sandwiches and adds that little something different to a roast lamb meal.
|1 handful||Fresh coriander|
|1 handful||Fresh parsley, or chervil if you have it|
|1 handful||Fresh mint|
|1 clove||Garlic, crushed|
|1||Lemon, freshly zested and juiced|
|⅓ cup||Olive oil|
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- In a bowl combine coriander, parsley (or chervil if you have it), and mint leaves.
- Add mustard, garlic, anchovy fillets, lemon zest and juice, and season to taste with salt and freshly ground black pepper.
- Blend together in a food processor with olive oil, to form a bright green sauce.
- Chill until required. It will keep fresh in the fridge for 5 days. If it lasts that long!