Lamb Rissoles Sweet Potato Salad (Printable)
Juicy spiced lamb rissoles served with roasted sweet potato salad, feta, and tangy honey-mustard dressing.
# What You Need:
→ Lamb Rissoles
01 - 1.1 pounds ground lamb
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon smoked paprika
08 - 1 large egg
09 - 1/2 cup gluten-free breadcrumbs or regular breadcrumbs
10 - Salt and pepper to taste
11 - 2 tablespoons olive oil for frying
→ Sweet Potato Salad
12 - 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste
15 - 3.5 ounces baby spinach
16 - 1/2 small red onion, thinly sliced
17 - 2.8 ounces feta cheese, crumbled
18 - 1/4 cup roasted pumpkin seeds
→ Dressing
19 - 2 tablespoons extra virgin olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey
23 - Salt and pepper to taste
# How To Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 25 minutes, turning halfway through, until tender and golden. Set aside to cool slightly.
03 - While sweet potatoes roast, combine ground lamb, onion, garlic, parsley, cumin, coriander, paprika, egg, breadcrumbs, salt, and pepper in a large bowl. Mix until just combined.
04 - Form the mixture into 8 to 10 small patties, about 3/4 inch thick.
05 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook rissoles for 4 to 5 minutes per side until browned and cooked through. Transfer to a plate and keep warm.
06 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large salad bowl, combine roasted sweet potatoes, baby spinach, red onion, feta, and pumpkin seeds. Drizzle with the dressing and gently toss to coat.
08 - Serve lamb rissoles warm alongside the sweet potato salad.
# Expert Tips:
01 -
- The warm spiced lamb against cool crisp salad creates that perfect contrast we all crave at dinner time
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Do not overmix the lamb mixture or the rissoles will become tough and dense
- Let the roasted sweet potatoes cool slightly before tossing with the spinach so the leaves do not wilt
03 -
- Turn the sweet potatoes halfway through roasting for even caramelization on all sides
- Let the rissoles rest for a couple minutes after cooking so the juices redistribute