Lamb sausages with yoghurt, mint dressing and salad


This will make 12 small cocktail sized sausages, packed with flavour

Lamb sausages
vegetable oil, for greasing
500g/1lb 1oz lamb mince
2 - 3 garlic cloves, crushed
1 1/2 tbsps ground coriander
1 1/2 tbsps ground cumin
1/2 red onion, v finely chopped
3 tbsp finely chopped fresh flatleaf parsley
1/2 red chilli, seeds removed, v finely chopped
4 tbsp fresh breadcrumbs
1 free-range egg, beaten
salt and freshly ground black pepper
1packet of prosciutto slices, normally about 7 pieces - cut in half

Yoghurt and cucumber dip
200g/7 1/4oz natural yoghurt
1/4 cucumber, peeled, diced
2 tbsp chopped fresh mint or mint sauce works well
salt and freshly ground black pepper

Fresh green salad
150g/5 1/4oz fresh peas (shelled weight)
150g/5 1/4oz fresh broad beans (podded weight)
6 smoked bacon rashers, cut into strips
small handful rocket
small handful baby spinach

Creamy mustard vinaigrette
6 tbsp olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
2 tbsp crème fraîche

Method
  1. For the lamb sausages, preheat the oven to 200C/180C Fan/Gas 5. Lightly oil a baking rack and line a baking tray with foil.
  2. Place the lamb mince in a large bowl and break it up using a fork. Add the finely chopped onion, ground coriander, cumin, onion, parsley, chilli and breadcrumbs and stir. Add the egg, season, to taste, with salt and freshly ground black pepper and mix until well combined. If making the sausages later, cover and put in the fridge.
  3. Divide the mixture in 12 portions, shape each portion into a small sausage using your hands, then wrap in a half slice of prosciutto. Place the sausages onto the prepared baking rack on the baking tray and bake for approx 20-25 minutes. Best to keep on checking every 10 minutes or until golden-brown and cooked though.
  4. Meanwhile, for the yoghurt and cucumber dip, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper.
  5. For the fresh green salad with bacon, steam the peas and broad beans for three minutes, or until tender. Refresh the peas and broad beans in a bowl of iced water, then drain and pat dry with kitchen paper.
  6. Fry the bacon in a frying pan for 1-2 minutes on each side, or until crisp. Set aside to drain on kitchen paper.
  7. For the creamy mustard vinaigrette, whisk all of the ingredients together in a small bowl. Place the rocket, baby spinach, peas, broad beans and bacon into a large bowl, pour over the dressing and mix until well combined.
  8. To serve, place the sausages onto each of four serving plates and spoon the salad alongside. Serve the yoghurt and cucumber dip in a small bowl alongside.