Recipes>Vegetarian Recipes
Lamb Sauce
by Neil Rankin from Low and Slow
Easy
Serves 10
Looking for the perfect sauce to serve with your lamb? Try this bold, punchy recipe from meat-expert Neil Rankin.
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From the book
Low and Slow
Neil Rankin
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Introduction
Lamb has powerful flavours so, unlike some meats, it can take a belting sauce like this one and still hold its own. This recipe makes a large batch because anything smaller would be difficult in a blender. It’s best used on the day it’s made.
Tags
Ingredients
| 150g | peeled garlic |
|---|---|
| 150g | good-quality tinned brown anchovy fillets in oil |
| 75g | parsley (stalks and all) |
| 3 | small (or 2 large) lemons, juice |
| 1 | fresh red chilli, chopped |
| 300ml | vegetable oil |
| Maldon salt |
Essential kit
You will need a blender or food processor.
Method
Blanch the peeled garlic cloves three times: put them in a pan of cold water, bring to the boil and drain, then repeat. After the third blanching the garlic should be soft.
Tip the drained garlic into a blender or food processor and add the rest of the ingredients (the anchovy oil can go in too). Blitz to make a smooth, thick sauce. Chill before use. If the sauce splits a little, you can reblend.
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Ingredients
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