Fresh Mint Sauce
Inspired by techniques from America's Test Kitchen.
Finely chopped mint and parsley stirred into olive oil with lemon juice and garlic.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chop the herbs. Chop the mint and parsley finely with a sharp knife so they stay bright green.
- 2
Combine. Put the herbs in the jug with the oil, lemon juice, garlic, salt and pepper and stir well.
- 3
Rest. Leave for 10 min so the flavours blend.
- 4
Serve. Stir again and spoon over sliced roast lamb.
Storage
Best on the day; keep covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chopping board
- sharp knife
- small jug or bowl
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 127 kcal |
| Protein | 0.3 g |
| Carbohydrate | 1.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0.1 g |
| Fat | 13.7 g |
| of which saturates | 1.9 g |
| Fibre | 0.5 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
