Lamb Sausages and Grilled Potatoes
Lamb sausages with oven-baked potato slices make a straightforward supper that feeds six in 40 minutes. The potatoes are cut thin, so they cook through in the oven while you fry the sausages in a mix of olive oil and butter, which gives the casings a rich brown color. A simple salad of Romaine and cherry tomatoes adds a fresh, crisp contrast to the meat.
Instructions
Heat the oven to 200°C (392°F). Rinse the potatoes and slice them 0.5 cm thick with a knife, grater or mandoline.
Spread the slices out in a single layer in a cake tin. Pour the 30 ml of olive oil over them so the tin and potatoes are all coated, then sprinkle the salt evenly over the top.
Bake the potatoes for 25 minutes in the preheated oven.
While the potatoes bake, warm the 15 ml of olive oil and the butter in a pan over medium heat until the butter has melted. Add the lamb sausages and raise the heat to high.
Cook the sausages for about 10 minutes, turning them now and then so every side browns. Take the pan off the heat.
Toss the Romaine and cherry tomatoes together in a bowl for the salad.
Serve the sausages and baked potatoes with the salad alongside.
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