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

Ingredients

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

Steps

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.