Parsley & caper dressing
Serves 2
Easy
Prep:
No cook
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
Skip to ingredients
Units:
- 2 tbsp capersdrained
- small bunch of flat-leaf parsley
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
Nutrition: Per serving
- kcal219
- fat23g
- saturates3g
- carbs1g
- sugars1g
- fibre1g
- protein1g
- salt1.1g
Method
step 1
Finely chop the capers and parsley by hand.
step 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.
