RECIPE AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART AND HEMA PATEL
Roasted lamb sausage, potato and pepper tray bake
- 700g baby potatoes, halved
- 8 store-bought lamb sausages
- olive oil, to drizzle
- 3 red onions, peeled and cut into wedges
- 3 red peppers, seeded and sliced
- salt and freshly ground black pepper, to taste
- chopped fresh flat-leaf parsley, to garnish
Preheat the oven to 200˚C.
Bring a large pot of salted water to the boil over high heat. Once boiling, add the baby potato halves
and parboil for 10 minutes. Remove from heat, drain and transfer the potatoes to a large baking tray. Add the lamb sausages and drizzle with the olive oil.
Roast in the preheated oven for 20 minutes. Remove from oven and keep the oven on.
Add the onions and peppers to the baking tray. Drizzle with olive oil once more and season to taste. Return to the oven and continue to roast until all the ingredients are cooked and slightly charred, about 15 minutes. Turn the sausages and veg halfway through the cooking time to prevent them from burning.
Remove from oven and sprinkle with the chopped parsley. Serve immediately.