Season the meat and cook under a preheated hot grill for about 5 minutes on each side until golden.
Reserve 4 tablespoons of the chopped parsley. Blend the remaining parsley with the garlic, tomatoes, lemon juice and oil.
Spoon the tomato sauce over the lamb. Sprinkle over the reserved chopped flat leaf parsley and add the caperberries. Garnish with whole parsley sprigs and serve with pasta, if liked.