Herbed Skordalia
INGREDIENTS
100g dense bread crusts already removed, eg, sourdough or ciabatta
2 cloves garlic, roughly chopped
1 cup packed mint
1 cup packed flat-leafed parsley
1 small green chilli, de-seeded and chopped
juice of 2 lemons
150ml extra virgin olive oil
sea salt and freshly ground black pepper
METHOD
Soak the bread in water then squeeze dry.
Place all the ingredients except the oil in a food processor and blend to a paste. With the motor running, add the oil in a thin trickle until well combined.
Check the seasoning, adding extra lemon juice if necessary.
Lay the sliced lamb on a platter, drizzle with the skordalia, and garnish with lemon wedges and lots of fresh mint and parsley.
Makes approximately 1 cup
Wine Match: 2002 Fromm La Strada Clayvin Vineyard Pinot Noir.
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