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