| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | 2 cups |
Ingredients
- 1 cup golden raisins, roughly chopped
- 1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
- 1/2 cup roughly chopped flat-leaf parsley
- 1/2 cup finely chopped shallots
- 1 lemon, juiced, plus a pinch grated rind
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
Reviews
We now make this every family reunion. What is the most impressive is they are all Greek and just have my husband and I make the lamb, so much for old family recipes, this on top of the grilled lamb is just too good to compete with.
What a delight for the senses! Made this last Saturday after watching all the lamb recipes they were showing that morning for Easter. Paired it with the Neely’s lamb kabobs and Michael Symon’s tzatziki sauce. This, though, was so darned different and tasty, would be a fantastic accompaniment with anything, can just imagine it with some chilean sea bass.
I LOVE this recipe. This has become a favorite holiday recipe for me to serve over BBQ Lamb. Bought a boneless leg of lamb and had the butcher butterfly it for me. I used Tylers bbq lamb recipe and serve this salsa verde over the top. It is UNREAL. So fresh, sweet raisins in contrast to the salty capers is soo good. I also add fresh mint instead of just parsley. It goes so well with the lamb. This is now a regular for me!
I made this with the lamb and chickpeas, it was fabulous! I was a little skeptical about the salsa when I read the reviews but was thrilled with the end product! Give it a try, eat adventurously, worth the risk! I’m adding it to my favs!
The Salsa Verde is anything but boring. Extremely tasty and has great bold flavor. A great compliment to lamb and is good for anyone who enjoys bold tastes…try it on a lamb burger, even better!
I just made this and served alongside the grilled lamb with lemony chick peas…very tasty. My 5 discerning dinner guests all like it, too. It would also be good served alongside cheese (cheddar?) with crackers as an appetizer?
I love Tyler’s recipes. His grilled ahi with white bean puree…amazing. the chicken paillard…to die for. and forget about his pana cotta…pure heaven. that this is from the same man is baffling. its so horrid I can’t even describe how horrid it is. gawd awful…