Lamb and Mint is a perfect pairing. Experience the succulent flavours of perfectly cooked Pan-Roasted Lamb Sausages accompanied by a medley of sweet potato, carrot, and shallots, all baked to perfection in one pan. The Lamb Sausages are enhanced with a blend of vinegar, honey, and chilli for a delightful balance of sour, sweet, and spicy notes.
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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