Pan-Roasted Lamb Sausages with Sweet Potato, Carrot, Shallots & Mint Pistachio Sauce

Serves 4

1 tablespoon extra- virgin olive oil 4 (600g) spicy lamb sausages 8 shallots

2 baby sweet potatoes, quartered 300g baby carrots, scrubbed ¼ 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

¼ cup toasted pistachios, finely chopped 1 garlic clove, crushed

1 tbsp sherry vinegar

2 tbsp extra- virgin olive oil

Preheat oven to 220°C (200°C fan forced). Heat the oil in a large, ovenproof, heavybased 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.