On my recent visit to the Larchmont Farmers Market I picked up a bunch of red veined sorrel. I wasn’t really sure what I would do with it, but it was just so pretty, I could not resist. Sorrel is an interesting leafy green. When buying sorrel you want to make sure the leaves are fresh and firm. Once home store them in water with a thin produce bag over top. Truth be told, on it’s own its not very appealing. Sorrel, and in particular the red veined variety, has a sour after taste. I know what your thinking: then why would I want to eat it? Well, taking sorrel and mixing it with something else gives you an interesting flavor profile. Interesting is always more appealing. The most typical way you find sorrel is in cream and used with fish. You can also add it onto a salad for an accent flavor.
I decided to make it into a sauce for a grilled dinner. As always, I was looking for a quick and easy way to use my pretty red veined sorrel. Honestly, this could be one of my easiest recipes: Sorrel Sauce.
I used my sorrel sauce with lamb kofta’s I found at Whole Foods. I added grilled carrots, a little lettuce and pita. A dinner in under 30 minutes, and perfect for and easy meal on the patio! This sauce is very versatile and perfect with lamb chops, chicken or even fish.