Lamb chops with honey and walnut salsa verde
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telegraph.co.ukNot at all authentic, but there is an Italian sauce based on pounded nuts, honey, olive oil and stock. I combined this idea with a regular salsa verde.
This is a lovely sauce – good with roast lamb as well, and grilled aubergines – which is hot, herbal and slightly sweet.4Grind the garlic and a pinch of salt together in a mortar.Add the chilli and mint and pound to a rough mixture.
Add the walnuts and pound until you have a coarse mixture.Tip in the capers and pound a bit more.Stir in the honey, lemon juice, extra-virgin olive oil and some black pepper.
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