Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter

Ingredients

6 serv.

mint↗1 small bunch of 1 small bunch of
leaves picked and roughly chopped
parsley↗½ small bunch of ½ small bunch of
roughly chopped
capers↗1 tbsp 1 tbsp
extra virgin olive oil↗30ml 30ml
light brown soft sugar↗1 tbsp 1 tbsp
sherry vinegar↗50ml 50ml
lemon↗1 1
zested

Step-by-step instructions

1
Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
2
Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

Source: bbcgoodfood.com

Original recipe ↗

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