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
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Prep:10 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 219
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fat 23g
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saturates 3g
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carbs 1g
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sugars 0g
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fibre 1g
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protein 1g
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salt 1.1g
Ingredients
- 2 tbsp capers, drained
- small bunch of flat-leaf parsley
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
Method
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.