Parsley & caper dressing

• capers↗2 tbsp tbsp

  drained

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

Step-by-step instructions

1. 1

   Finely chop the capers and parsley by hand.

2. 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.