Parsley salsa verde with lamb

Lamb is often served mint, but have you tried it with parsley?

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 2 tbsp extra virgin olive oil
• Zest and juice of 1 lemon
• 3 tbsp chopped fresh parsley, from a living pot of parsley
• 1 tbsp chopped fresh chives, from a living pot of chives
• 1 tbsp chopped fresh thyme, from a living pot of thyme
• 1 tbsp capers, roughly chopped
• 4 lamb leg steaks

What you do:

1. Mix together the oil, lemon zest and juice, fresh herbs and capers. Season well and chill.
2. Barbecue or pan fry the leg steaks for 4-6 minutes or until cooked to your liking.
3. Top the lamb with salsa verde and serve with new potatoes tossed with a little butter and chopped fresh, living parsley.

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