Green sauce for roast lamb

Name: Green sauce for roast lamb
Cook time: 30 min
Cuisine: French
Ingredients: 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

Jeremy and Jane Strode

October 18, 2011

Time:< 30 mins

Green sauce for roast lamb

Ingredients

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.