Parsley & caper dressing

Barney Desmazery2Source

capers condiments parsley sauces

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.