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.
- 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!
Check out Warren's other recipes using roast lamb leftovers