4 herby sauces … to serve with lamb


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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.


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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

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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.


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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.


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Cool and creamy, this combination of Greek yoghurt, dill, garlic, mint and cucumber is just the thing for serving with roast lamb.


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