Traditionally Leg of Lamb is combined with a mint sauce. Works very well but it’s a bit obvious. We combine it with something we call Pasto, which is a pesto made of parsley. Very simple and surprisingly powerful. You will be impressed by the flavour and the way it combines with lamb, especially leg of lamb.
Here is what you need:
- Large Bunch of Parsley
- Few Celery Leaves
- Few Fennel Seeds
- Lemon Juice
- Olive Oil
Crunch the fennel seeds, remove the stems for the parsley and add the leaves of the parsley together with the celery leaves to a blender. Add a few drops of lemon juice. Pulse a few times and then slowly start adding an excellent olive oil. The celery will add spiciness to the sauce, like black pepper would do, but more gently. Interestingly the celery also add a hint of salt. Taste and add more lemon if so required. Now close your eyes and taste again. Funny isn’t it? A hint of basil and mint!
The sauce will keep a few days if covered with plastic foil and stored in the refrigerator.