Grilled Lamb Rissoles with Roasted Sweet Potato Salad
Juicy lamb rissoles seasoned with fresh herbs, grilled to perfection, served alongside a vibrant roasted sweet potato and spinach salad. This australian-inspired lamb ready in about 55 minutes pairs ground lamb, breadcrumbs, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves, minced garlic cloves
- 1/4 cup chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp, divided olive oil
- 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
- 4 cups baby spinach
- 1 small, thinly sliced red onion
- 2 tbsp lemon juice
- 1/3 cup crumbled feta cheese
- 1/4 cup, toasted chopped walnuts
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium peeled and cubed sweet potatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and golden, turning halfway.
- Step 2: In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1 large beaten egg, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly and shape into 8 equal oval rissoles.
- Step 3: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Grill the 8 lamb rissoles for 4-5 minutes per side until nicely browned and cooked through.
- Step 4: In a large salad bowl, toss 4 cups baby spinach, 1 small thinly sliced red onion, roasted sweet potatoes, 2 tbsp lemon juice, 1/3 cup crumbled feta cheese, and 1/4 cup toasted chopped walnuts. Drizzle with remaining 1 tbsp olive oil and toss gently.
- Step 5: Serve the grilled lamb rissoles hot alongside the roasted sweet potato salad.
Frequently asked questions
How long does Grilled Lamb Rissoles with Roasted Sweet Potato Salad take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lamb Rissoles with Roasted Sweet Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Grilled Lamb Rissoles with Roasted Sweet Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lamb Rissoles with Roasted Sweet Potato Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lamb Rissoles with Roasted Sweet Potato Salad?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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