Oven-Baked Lamb Rissoles with Sweet Potato Salad

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender lamb rissoles baked to perfection, served alongside a vibrant sweet potato and rocket salad dressed with lemon and olive oil. This Australian-inspired lamb recipe, ready in about 50 minutes, pairs ground lamb, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 500 g ground lamb
• 1 medium finely chopped onion
• 2 minced garlic cloves
• 2 tbsp fresh parsley, chopped
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 400 g sweet potatoes, peeled and diced
• 2 cups rocket leaves
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• to taste salt and pepper

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Instructions

1. Step 1: Preheat oven to 200°C (400°F). In a large bowl, combine 500 g ground lamb, 1 finely chopped medium onion, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1/2 cup breadcrumbs, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until just combined.
2. Step 2: Shape the lamb mixture into 8 even oval rissoles and place them on a baking tray lined with parchment paper. Brush each rissole with 2 tbsp olive oil to promote browning.
3. Step 3: Bake the rissoles in the preheated oven for 25 minutes, turning halfway through, until browned and cooked through with an internal temperature of 75°C (165°F).
4. Step 4: While the rissoles bake, bring a large pot of salted water to a boil. Add 400 g peeled and diced sweet potatoes and cook for 10 minutes until tender but firm. Drain and rinse under cold water to cool.
5. Step 5: In a large bowl, toss the cooked sweet potatoes with 2 cups fresh rocket leaves, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, and salt and pepper to taste. Toss gently to combine and coat evenly.
6. Step 6: Serve the warm lamb rissoles on a bed of sweet potato and rocket salad for a classic Australian family meal.