Ingredients

• vegetable oil
• for greasing
• 500g/1lb 1oz lamb mince
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• ½ red onion
• finely chopped
• 3 tbsp finely chopped fresh flatleaf parsley
• 1 red chilli
• seeds removed
• finely chopped
• 4 tbsp fresh breadcrumbs
• 1 free-range egg
• beaten
• salt and freshly ground black pepper
• 12 prosciutto slices
• 150g/5¼oz fresh peas (shelled weight)
• 150g/5¼oz fresh broad beans (podded weight)
• 6 smoked bacon rashers
• cut into strips
• small handful rocket
• Small handful baby spinach
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 2 tbsp crème fraîche
• 200g/7¼oz natural yoghurt
• ¼ cucumber
• peeled
• diced
• 2 tbsp chopped fresh mint
• salt and freshly ground black pepper.

Directions

• For the lamb sausages
• preheat the oven to 190C/375F/Gas 5. Lightly grease a baking tray
• Place the lamb mince in a large bowl and break it up using a fork. Add the 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.
• Divide the mixture in 12 portions
• shape each portion into a sausage using your hands
• then wrap in a slice of prosciutto. Place the sausages onto the prepared baking tray and bake for 20-25 minutes
• or until golden-brown and cooked though.
• 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.
• 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.
• Fry the bacon in a frying pan for 1-2 minutes on each side
• or until crisp. Set aside to drain on kitchen paper.
• 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.
• 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.