Description
Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender
Ingredients
- 2 tbsp capers, drained
- small bunch of parsley
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions
- Finely chop the capers and parsley by hand.
- Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.