+

Roasted Lamb Sausages with Grape-Mint Relish

Ingredients (8)

  • 3 tablespoons olive oil
  • 4 teaspoons kosher salt
  • 4 teaspoons white wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups red seedless grapes, halved (about 1 1/2 pounds)
  • 1/2 cup lightly packed mint leaves, coarsely chopped
  • 1/2 medium red onion, finely chopped
  • 8 mildly seasoned lamb sausages (about 2 1/2 pounds)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Roasted Lamb Sausages with Grape-Mint Relish

Sausages are always a crowd pleaser, but why stick to the same old pork or chicken? Roasted lamb sausages ring in spring and are even better when paired with a cool grape-mint relish that balances the meatiness of the lamb.

What to buy: Try to find fresh lamb sausages that aren’t heavily seasoned so as not to overwhelm the relish flavors.

Game plan: The grape-mint relish can be made up to 2 days in advance without the mint. Add chopped mint right before serving.

This recipe was featured as part of our Resurrecting Easter Brunch menu.

Tips for Lamb

Instructions

  1. 1Heat the oven to 450°F and arrange the rack in the upper third.
  2. 2Place olive oil, salt, vinegar, and pepper in a medium nonreactive bowl and whisk to combine. Add grapes, mint, and onion. Stir to coat; set aside.
  3. 3Place sausages on a baking sheet and roast until fully cooked and browned (or until a meat thermometer registers 160°F), about 15 minutes. Serve immediately with relish.

Beverage pairing: Château Bernadotte, Haut-Médoc, France. Lamb and Cabernet Sauvignon, which dominates this wine, are always a magical combination. The inclusion of mint in the relish only furthers the connections, as a good Médoc wine will always have a little mint lurking behind the cassis and tobacco notes.

Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...