Green sauce

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.

Ingredients

1 handful	Fresh coriander
1 handful	Fresh parsley, or chervil if you have it
1 handful	Fresh mint
2 tsp	Mustard
1 clove	Garlic, crushed
3	Anchovy fillets
1	Lemon, freshly zested and juiced
⅓ cup	Olive oil

Directions

1. In a bowl combine coriander, parsley (or chervil if you have it), and mint leaves.
2. Add mustard, garlic, anchovy fillets, lemon zest and juice, and season to taste with salt and freshly ground black pepper.
3. Blend together in a food processor with olive oil, to form a bright green sauce.
4. 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

• Lamb salad with yoghurt dressing
• Lamb, lentil and vegetable soup
• Curried lamb and chickpea pasties