Mint is not the only sauce
Posted: Sun Oct 21, 2012 7:05 am
When winter cuts down the mint try this alternative with lamb. I made it last night and thought it superior to mint sauce.
Chopped flat-leaf parsley
A couple of cloves of garlic crushed
A small green chili deseeded and finely chopped
Two dessertspoons of fresh lemon juice
One dessertspoon of white wine vinegar
A good pinch of salt
This went down a treat with last night's lamb. If you find it too sharp a touch of sugar would probably tone it down.
Chopped flat-leaf parsley
A couple of cloves of garlic crushed
A small green chili deseeded and finely chopped
Two dessertspoons of fresh lemon juice
One dessertspoon of white wine vinegar
A good pinch of salt
This went down a treat with last night's lamb. If you find it too sharp a touch of sugar would probably tone it down.