Oven-Baked Lamb Rissoles with Wattleseed and Mint

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Juicy Australian lamb rissoles seasoned with ground wattleseed and fresh mint, baked to perfection and served with a cooling yogurt dip. This Australian-inspired lamb recipe, ready in about 40 minutes, pairs ground lamb, breadcrumbs, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 tbsp wattleseed, ground
• 2 tbsp fresh mint, finely chopped
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1 large beaten egg, 1 tbsp ground wattleseed, 2 tbsp finely chopped fresh mint, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Shape the mixture into 8 evenly sized oval patties and place them on a baking tray lined with parchment paper. Brush each rissole with 2 tbsp olive oil to help browning.
3. Step 3: Bake in the preheated oven for 20-25 minutes until cooked through and golden brown on the outside.
4. Step 4: Meanwhile, stir together 1/2 cup plain Greek yogurt and 1 tbsp lemon juice to create a refreshing dip. Serve the warm rissoles with the yogurt dip alongside.