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Massage the herb paste into the meat again.
Rub this herb paste all over the lamb and roast.
Thoroughly dry the meat with paper towels and massage the herb paste all over.
I like to marinate mine with a garlicky herb paste, the longer the better.
Top with herb paste, and steam for about 15 minutes or until fish is done.
Lay the squash wedges on a platter, drizzle over the spicy yoghurt sauce and then the herb paste (you can also swirl the yoghurt sauce and herb paste together, if you like).
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ITALY may have given us pesto, but it has no monopoly on herb pastes.
I often marinate them with strong-flavoured herb pastes or olive oil infusions, as in the mackerel recipe below, where they act as a brilliant flavour carrier.
For weeks, he has been tossing them into last-minute pastas, mashing them into easy herb pastes and in more desperate moments at Savoy, his restaurant in SoHo, eating them straight out of the jar.
(Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto).
If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste.
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