Lamb neck fillets are much under-rated, as they’re flavoursome and succulent — and they deserve to be used more. However, if you can’t find them, this recipe also works well with grilled chops or roast leg of lamb. I like to serve this salsa all through spring and summer. It is great at a barbecue as it goes well with chicken and snapper, too. Serve this as a Main course with boiled potatoes and salad.
To make the salsa, place peas, spring onions, mint, olive oil, vinegar and salt in a food processor and pulse for 3 seconds. Scrape down the sides and blitz again briefly – the salsa should be a little chunky. Tip into a bowl and taste for seasoning.
© 2003 Peter Gordon. All rights reserved.