Green sauce for roast lamb
2 bunches flat leaf parsley, picked and washed
Half a bunch mint, picked and washed
1 bunch coriander, picked and washed
4 anchovy fillets, finely chopped
6 cloves garlic, peeled and finely chopped
4 tbsp capers in brine, squeezed
Extra virgin olive oil
Freshly ground white pepper
Using a very sharp chopping knife chop all the herbs not too finely so as to leave some texture. You can use a blender if you are time poor or don't mind a smoother finished product.
Place the herbs in a bowl and add the remaining ingredients. Stop adding oil when the mixture has a sauce consistency and is well combined.
Season with pepper - it should be salty enough - and serve in a jug or bowl.
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