First I must say thank you for bearing with me. Nothing worse in the blogging world than when your computer is down. So here I am back in business with a fixed display panel and graphics processor. I don't know about you but it is kind of like taking my car in... they could tell me anything and I would say .... hmmm ok fix it NOW!
This sauce is the highlight of the dish. It is fresh and crisp and makes even lamb scream - summer. Just like when you look out the window of your car and the sun has hidden itself for just a moment and WOW. Everything is crisp and bright and amazing.
I served the sauce with lamb, mashes and some grilled asparagus. I truly built the meal around the sauce. I have had this sauce swimming around in my head for some time and finally it had to be made real. So I decided that lamb would pair so well with parsley and garlic and well I have a ton of basil in the garden so I might as well add that. Then some olive oil, lemon, red pepper and salt. There you go.
... and you just have to have a little mash with lamb. I like my mashes rough. I leave the skins on and as much as I mash - they are a still lumpy. Don't let me lead you astray I do appreciate a creamy mash that is like velvet - I am just impatient!
Pesto Parsley Sauce by ann west
a generous handful of italian parley chopped
4 cloves of garlic chopped
a generous handful of basil chopped
small handful of pinenuts chopped
and olive oil
Chop chop chop. Add oil and spices. Squeeze the lemon stir and taste! This will be great with some tomatoes added tomorrow onto of some toasted bread - can't wait.
For your Lamb Chops : Rub with olive oil, salt and pepper them, they don't need anything else. Grill to your preference!
For your Mashes: Gold potatoes boiled and drained, generous amounts of melted butter, buttermilk, salt and pepper. Mash until you loose patience and then serve. My husband and I like a little horseradish mixed into ours.