4 herby sauces … to serve with lamb
Perfectly roasted lamb, crispy baked potatoes, tender green vegetables, rich gravy and mint sauce are the hallmarks of a Sunday roast and while it sounds pretty good, it also can be a little, dare we say it, boring. If you’re stuck in a roast lamb rut, it’s time to mix things up a bit and inject some flavour and variety into your Sunday and we’ve got four delicious herb-based sauces that will do the trick.
Chimichurri
Blitz parsley, oregano and garlic in a food processor, then pour in olive oil, red wine vinegar, lemon juice and toss in some chilli flakes for a zingy accompaniment to your roast lamb. You can also use it as a marinade to infuse the fabulous flavours into the lamb.
Salsa Verde
Literally meaning “green sauce” this Italian favourite features chopped fresh basil, parsley, shallots and garlic. Add in some capers and anchovies for a pop of flavour, then lemon zest and juice, Dijon mustard and a drizzle of olive oil to bring it all together into a sauce.
Zhoug
A fragrant sauce that hails from Yemen with garlic, coriander, green chillies and ground cumin combined in a food processor with lemon juice and olive oil.
Tzatziki
Cool and creamy, this combination of Greek yoghurt, dill, garlic, mint and cucumber is just the thing for serving with roast lamb.
