Lamb Sausages with Roasted Sweet Potato & Charred Broccoli

A quick and easy weeknight dinner the whole family will love.


The Butcher Co. Lamb sausages
1 sweet potato
1 bunch baby broccoli
Olive oil
Salt and pepper
1 tbsp honey
1 tbsp morrocan spices
Juice of ½ lime
1 clove garlic, chopped finely
1 tsp dried chilli flakes (optional)


Preheat oven to 180 degrees. Line a baking tray with baking paper. Cut sweet potato into 3mc pieces. Heat honey in the microwave for 10 seconds just to  loosen and add 1 tbsp olive oil, Moroccan spices and a good grind of pepper. Place potato on a large lined baking tray and drizzle over marinade. Use your hand to ensure that the potato is well covered. Bake for 30-35 minutes until  golden and tender. Check after 20 minutes and turn potato over to cook evenly. Line a second baking tray with baking paper. Place sausages singularly in tray and drizzle with a little olive oil. Bake for 20-25 minutes, turning once to cook  through.  In a bowl mix together 1 tbsp olive oil, garlic, chilli and the lime juice.  Add broccoli and season well with salt and pepper. Heat a grill plate or shallow  saucepan on high and when very hot add the broccoli. Cook for 2-3 minutes  turning over half way. They should have some caramelisation and charred colour.  Just before removing from the pan, add a splash of water to lightly steam the  broccoli.


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