Stocks & Sauces

Wild garlic salsa verde

Lamp rump served pink with jersey royals and asparagus.



  1. Add the mint, wild garlic, capers, anchovies, and shallot to a bowl and season with salt. Then add the juice and zest of half the lemon, plus 1 tablespoon of vinegar. Stir together well before adding the olive oil.
  2. Allow to sit for 10-minutes before stirring again and tasting for seasoning. Adjust as necessary.