Sausages with lemon & rosemary roast potatoes

Claire Thomson4Source

lemon roast potatoes rosemary sausages

Ingredients

800g new potatoes cut in half

1 lemon thinly sliced

3 tbsp rosemary or thyme leaves, chopped, plus a few extra sprigs, to serve

3 tbsp olive oil

600g sausages (around 9), meat squeezed out of the skin into bite-sized pieces

1 bunch of spring onions cut into 4cm lengths

Method

Heat the oven to 220C/ 200C fan/gas 8. Tip the potatoes into a large bowl and combine with the lemon slices, chopped herbs, olive oil and some seasoning. Toss well to evenly coat. Transfer to a baking sheet, spreading the potatoes out in an even layer.

Roast for about 20 mins until beginning to turn golden brown, add the sausagemeat and cook for another 10-15 mins until browned and cooked through. Add the spring onions and cook for another few minutes to soften. Scatter over the remaining herbs.