Here is a recipe using fresh spring herbs to create a vibrant condiment that goes well with the lamb chops and other grilled, broiled, or boiled meats. A small blender or food processor may be used; however, finely mincing the ingredients by hand can enhance the flavor.
Soak the white raisins in the cider vinegar and sugar and allow them to sit for approximately 20 minutes while you prepare the other ingredients.
On a clean surface, finely mince the cilantro and mint leaves. Incorporate the toasted walnut pieces, soaked raisins (save the soaking liquid), and hot red pepper, continuing to mince until all ingredients are thoroughly blended and the mixture is uniform.
Transfer the minced mixture to a small bowl. Stir in the reserved cider vinegar/sugar mixture, plus the olive oil, mixing well to ensure an even distribution of flavors.
Makes approximately 1 cup.
