Mint Sauce w Preserved Lemon

Put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter. Serve w roasted or grilled lamb.

​​2 cups loosely packed fresh mint leaves
1 fat garlic clove, peeled and sliced into 3
2small quartered preserved lemons, plus 2 tablespoons of juice from the jar
1/2 cup olive oil
1bunch leaves of your choice (I’m keen on pea shoots here)