There’s nothing better, especially on a Sunday afternoon, than digging into a piece of slow cooked lamb shoulder or leg that’s so tender it falls from the bone. And a home-made salsa verde takes it to another level.
The last time I slow roasted a lamb shoulder (photo below and recipe here) I wanted something extra special on the side and that’s where this recipe comes in. I was inspired by Public Dining Room, a local restaurant that serves a very memorable salsa verde with their slow cooked lamb. And you don’t need to be cooking lamb – this salsa verde would be a match with chicken or fish, especially salmon. You could also enjoy it with BBQ steaks or even as a salad dressing.
- 3 to 4 big handfuls of fresh herbs – parsley, basil and mint
- 50-75ml of red wine vinegar (around 1/4 of a cup)
- 1 tbsp capers
- 1 clove of garlic
- A generous drizzle of olive oil (extra virgin)
- Salt & pepper
- Optional extras – a few anchovies and a little Dijon mustard
A note on the herbs – ideally you want half of the herbs to be basil and the remaining half a mix of mint and parsley. But depending on what’s in season you can experiment a little, adjusting the mix of herbs.
- Wash and dry the herbs. Remove the basil & mint leaves from the stalks (you can keep the parsley stalks).
- Finely chop all of the herbs with a large knife on your largest chopping board.
- Then finely chop the garlic and capers, and also the anchovies if you’re using them.
- Add all of the chopped ingredients to a large bowl and then stir in the vinegar and optional mustard.
- Keep stirring while you slowly pour in the olive oil and then add the seasoning.
- Prepare as close as possible to serving – if making in advance then cover and keep in the fridge.
- Experiment with the mix of herbs – if something isn’t in season then try a different combination.
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