Finish with cream and parsley. Serve the sauce on the side or you can return the steaks to the pan and coat with the sauce. I recommend balancing the rich lamb with lighter, fresher sides.

Taste and adjust the seasoning if necessary. Stir through most of the parsley. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve ...

“This stands up well to the herb-crusted lamb and it’s all brought together with a buttery, herb sauce.” Serves: 4 Ingredients: 1 small bunch of flat-leaf parsley, chopped 25g flaked ...

Season lamb chops with kosher salt and freshly ground ... anchovies and sugar with a pinch of salt into a paste. Add parsley, cilantro, lemon juice and vinegar and mash or pulse to form a uniform ...

You’ve likely tasted pesto, an Italian green basil sauce. Well, meet the French version of pesto, better known as pistou. Pistou is often made with the same ...

or until the lamb is well browned and the sauce has reduced slightly. While the lamb is roasting, prepare the salsa by combining chopped dried figs or dates, pistachios, mint, parsley, and spring ...