Lamb chops with walnut, chilli & honey salsa verde from Simple: Effortless Food, Big Flavours (page 191) by Diana Henry

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Notes about this recipe

  • swiand on April 27, 2025

    We used a poblano pepper. The salsa wasn't spicy but the flavor was amazing.

  • L.Nightshade on January 19, 2017

    We loved the salsa, mint included, but thought it needed a little more kick. I used serrano and jalapeño, and after tasting the finished product, popped in a few red chile flakes at the end. Perfect. I did pound in the mortar and pestle, but had to ask Mr. NS to spell me when my arm got tired of pounding. On the rare occasion my mother cooked lamb (it was more common for her to cook mutton, ew), she always served it with mint jelly. I know that’s very much out of fashion now, but I still love a bit of mint with my lamb. This sauce is definitely an upgrade from jarred mint jelly!

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