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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By JamieMayfield
on May 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Coprtopd
Blairstown, NJ
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Amy Barley
on April 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 7 reviews