CHEAT’S LAMB DIN­NER

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s For Dinner? -

8 thick lamb sausages (1.2kg) 800g pota­toes, chopped coarsely 500g frozen broad beans

400g baby car­rots, trimmed

40g but­ter

½ cup (125ml) hot milk

¼ cup loosely packed small fresh

mint leaves

MINT SAUCE

2 cups firmly packed fresh mint leaves 2 cloves gar­lic, quar­tered

½ cup (125ml) olive oil

¼ cup (60ml) white wine vine­gar 1 ta­ble­spoon caster sugar

1 Make mint sauce.

2 Cook sausages on a heated grill plate (or grill or bar­be­cue), turn­ing, for 8 min­utes or un­til cooked through.

3 Mean­while, boil, steam or mi­crowave potato, beans and car­rots, sep­a­rately, un­til ten­der; drain. Cover car­rots to keep warm. Place potato in a large bowl. Add but­ter and milk; mash un­til smooth. Peel broad beans. Add to potato and mash un­til beans are lightly crushed. Sea­son to taste.

4 Serve sausages with mint sauce, car­rots and broad bean mash; sprin­kle with mint leaves. Sea­son.

MINT SAUCE

Blend or process mint and gar­lic un­til smooth; with mo­tor op­er­at­ing, grad­u­ally add oil in a thin, steady stream un­til mix­ture is smooth. Stir in vine­gar and sugar.

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