Ingredients
4 Tbsp extra virgin olive oil
4 large red potatoes
1 pack Harvey Beef Gourmet Selection Rosemary and Garlic Sausages
1 lemon, sliced 4mm thick
4 sprigs of fresh thyme
4 garlic cloves, separated but leaving the skin on
1 bunches broccolini, trimmed
2 bunches asparagus, trimmed
Salt and pepper to taste
Lemon Mustard Dressing:
2 tsp Australian mustard
3 Tbsp extra virgin olive oil
1 lemon, juiced
1 garlic clove, minced
½ tsp honey
Pinch of salt
To Prepare
Preheat oven 200 °C
1. Drizzle two tablespoons of oil into the bottom of a 25 x 35cm baking tray
2. Leaving the skin on the potatoes, slice into 4mm thick rounds and place onto the tray in a single layer,
3. Roast in the oven for 8 minutes to par cook potatoes
4. Remove from oven and turn oven down to 180°C
5. Top potatoes with sausages, lemon slices, thyme and garlic.
6. Drizzle with a little oil and season to taste
7. Bake for 7 minutes
8. Remove from the oven, turn sausages.
9. Add broccolini and asparagus to the tray, drizzle with the remaining oil.
10. Return to the oven and cook for a further 4-5 minutes until vegetables are tender.
11. Meanwhile, prepare lemon mustard dressing by whisking together all ingredients in a small bowl
12. Remove the tray from oven and drizzle with half of the lemon mustard dressing
13. Serve directly to the table with the remaining dressing and crusty Italian bread to mop up the delicious juices
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