Parsley & caper dressing

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

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 219
  • fat 23g
  • saturates 3g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 1g
  • salt 1.1g


  • 2 tbsp capers, drained
  • small bunch of flat-leaf parsley
  • 2 tsp Dijon mustard
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar


  1. Finely chop the capers and parsley by hand.

  2. 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.

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