Lamb Sauce
Looking for the perfect sauce to serve with your lamb? Try this bold, punchy recipe from meat-expert Neil Rankin.
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.
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
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.
