- 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.
- 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.