Ingredients
- 4 slices bacon, rind removed
- 4 thin pork sausages
- 30 g (1 oz) butter, softened
- 1 tablespoon snipped chives
- 1 tablespoon chopped parsley
- 4 large flat mushrooms, stems trimmed
- 4 lamb cutlets, trimmed
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon olive oil, plus extra, for brushing
- ½ teaspoon freshly ground black pepper
- 2 large tomatoes, halved
- 8 thick slices wholemeal (wholewheat) bread
Method
1. Heat the grill (broiler) and grill tray to medium. Wrap a piece of bacon around each sausage and secure with a toothpick. In a small bowl, combine the butter, chives and parsley. Sit the mushrooms on their caps and spoon the herb butter evenly all over the gills. Put the lamb, rosemary, oil and pepper in a bowl and mix together well. (If you have time, you could marinate the lamb for a while prior to grilling.)
2. Lightly brush the tomato halves with olive oil, sprinkle with salt and freshly ground pepper and place cut-side-up on the preheated grill tray with the sausages and lamb cutlets. Cook for 5–6 minutes, then turn the lamb and sausages. Add the mushrooms, gill-side-up, and cook for another 4 minutes. Remove the grill tray from the grill and cover loosely with foil to keep warm.
3. Spread the bread slices on a baking tray and toast under the grill for 2–3 minutes on each side, or until nicely browned. Divide the sausages, mushrooms, tomato and lamb cutlets among four serving plates and serve with the hot toast.
