Oven-Baked Lamb Rissoles with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy Australian-style lamb rissoles seasoned with fresh rosemary and garlic, baked to golden perfection and served with a tangy tomato relish. This australian-inspired beef ready in about 45 minutes pairs ground lamb, finely chopped fresh rosemary, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 lb ground lamb, 1 tbsp finely chopped fresh rosemary, 3 minced garlic cloves, 1 small finely diced onion, 1/2 cup breadcrumbs, 1 large beaten egg, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into eight evenly sized oval patties about 3 inches wide. Place them on a baking tray lined with parchment paper and brush the tops with 2 tbsp olive oil.
  3. Step 3: Bake the rissoles in the preheated oven for 25-30 minutes or until cooked through and golden brown on top.
  4. Step 4: Meanwhile, make the tomato relish by combining 1/4 cup tomato ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, and 1 tsp mustard seeds in a small saucepan. Simmer over low heat for 10 minutes until thickened and fragrant.
  5. Step 5: Serve the warm lamb rissoles with the tangy tomato relish on the side and your choice of mashed potatoes or fresh salad.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Lamb Rissoles with Rosemary and Garlic take to make?

Total time is about 45 minutes (15 min prep + 30 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 Oven-Baked Lamb Rissoles with Rosemary and Garlic?

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 Oven-Baked Lamb Rissoles with Rosemary and Garlic?

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 Oven-Baked Lamb Rissoles with Rosemary and Garlic 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 Oven-Baked Lamb Rissoles with Rosemary and Garlic?

Australian beef 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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