Grilled Lamb with Potatoes, Scallions, Salsa Verde and Feta

Recipe

Salsa verde:

Handful basil

Handful parsley

Handful mint leaves

2 cornichon chopped

4 capers

1 teaspoon Dijon mustard

1 tablespoon white balsamic or lemon juice

75ml olive oil

Salt and pepper to taste

Blend together