Roast Leg of Lamb with Salsa verde Sauce
Roast Lamb with Salsa Verdi
The is a great alternative to traditional mint sauce, I think it works better as it cuts through the richness of the lamb. I must say I think salsa verdi works will all kinds of meat and is a great product to have in the fridge.
2 big handfuls of mint
1 handful of parsley
1 tbsp Dijon
4 tbsp red wine vinegar
8 tbsp olive oil
1 clove of garlic
2 anchovy fillets (salted)
2 tbsp of capers
1 slice of white bread chopped into crumbs
Salt and pepper
Chop the capers and place in a mixing bowl with the mustard, vinegar, and oil.
Finely chop the anchovy and garlic together and add to the bowl.
Chop the herbs and add to the bowl.
Season with salt and pepper.
Add the bread crumbs and leave to stand for 20 minutes this will allow the bread to soak in and marry all the flavours together.
Have a quick taste and check for seasoning.
When it is made serve with your Sunday roast lamb. Don’t throw any left overs away as it will add a great zing to a tomato salad or in a sandwich for your lunch box the next day.