Blitz all together and add enough olive oil to make a dressing constancy, Season to taste.
Joe, the head chef at the River Cottage Canteen in Plymouth says - a great way to treat your new season lamb is to keep it simple and enjoy the full flavour and texture. To keep it nice and light, I like to serve with my roasted leg that I have marinated in rosemary, thyme and garlic for at least 24hrs and then roasted so that it�s still nice and pink and served with salsa verde a nice light dressing for the summer and some seasonal baby vegetables.
For the salsa verde you can use whatever herbs you have to hand. The recipe above goes really well with lamb as its fresh and mint which is a perfect compliment.