Fresh Mint Sauce
Inspired by techniques from America's Test Kitchen.
Finely chopped mint and parsley stirred into olive oil with lemon juice and garlic.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Chop the herbs. Chop the mint and parsley finely with a sharp knife so they stay bright green.
- 2
Combine. Put the herbs in the jug with the oil, lemon juice, garlic, salt and pepper and stir well.
- 3
Rest. Leave for 10 min so the flavours blend.
- 4
Serve. Stir again and spoon over sliced roast lamb.
Storage
Best on the day; keep covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- sharp knife
- small jug or bowl
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 127 kcal |
| Protein | 0.3 g |
| Carbohydrate | 1.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0.1 g |
| Fat | 13.7 g |
| of which saturates | 1.9 g |
| Fibre | 0.5 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
