Lamb and Mint is a perfect pairing. Experience the succulent flavours of perfectly cooked Pan-Roasted Lamb Sausages with Sweet Potato, Carrot, Shallots and Mint Pistachio Sauce. The lamb sausages are baked in the same pan as the shallots, sweet potato and carrots. vinegar, honey and chilli are added for a sour, sweet and spicy hit. Serve topped with a refreshing mint pistachio sauce, this dish is a delightful fusion of flavours.
Pan-Roasted Lamb Sausages with Sweet Potato, Carrot, Shallots and Mint Pistachio Sauce Recipe
Serves 4
Ingredients:
1 tablespoon extra-virgin olive oil
4 (600g) spicy lamb sausages
8 shallots
2 baby sweet potatoes, quartered
300g baby carrots, scrubbed
1⁄4 cup sherry vinegar
1 tbsp honey
1 long red chilli, thinly sliced
Woodland sorrel , to serve
Mint Pistachio Sauce
1 cup mint leaves, finely chopped
1⁄4 cup toasted pistachios, finely chopped
1 garlic clove, crushed
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
Method:
Preheat oven to 220°C (200°C fan forced). Heat the oil in a large, ovenproof, heavy- based frying pan over high heat. Add the sausages and cook for 3-4 minutes, turning. Remove from the pan, cut in half and set aside. Add shallots, sweet potato and carrots to the pan, reduce heat to medium and cook, turning, for 3 minutes or until golden.
Add the vinegar, honey and chilli to the pan and bring to a simmer. Return sausages to the pan. Cover with foil and place in the oven. Cook for 30 minutes. Remove the foil and cook for a further 20 minutes, or until the sweet potato is tender.
Meanwhile, to make the sauce, place the mint, pistachios, garlic, vinegar and oil in a small bowl. Season with salt and pepper and mix well to combine. Serve the sausages with mint pistachio sauce and woodland sorrel.
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