One-pan roast rack of lamb & green olive potatoes
Serve an easy, romantic meal for two with our roast rack of lamb. We’ve added olives and anchovies, but leave them out if you want to keep it even simpler
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
- 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.
