Lamb Sauce

By Neil Rankin From the book Low and Slow
Lamb Sauce

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. 

For how many? Serves 10


  • 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


1. 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.

2. 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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