Pan-Seared Lamb Rissoles with Sweet Potato and Rocket Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared lamb rissoles served alongside a fresh sweet potato and peppery rocket salad, a quintessential Australian dinner. This australian-inspired lamb ready in about 55 minutes pairs ground lamb, minced garlic, chopped fresh parsley 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.

★ 4.8 (22 ratings) Prep: 20 min Cook: 35 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and dice 400 g sweet potato into 1-inch cubes. Toss with 1 tbsp extra virgin olive oil and spread on a baking tray. Roast at 200°C (400°F) for 25 minutes until tender and golden.
  2. Step 2: In a large bowl, combine 500 g ground lamb, 1 finely chopped onion (100 g), 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 gently until just combined.
  3. Step 3: Shape the lamb mixture into 8 equal-sized rissoles. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the rissoles and cook for 5-6 minutes per side until well browned and cooked through.
  4. Step 4: In a salad bowl, combine 2 cups rocket leaves, 1 cup halved cherry tomatoes, roasted sweet potato cubes, 1 tbsp lemon juice, and 2 tbsp extra virgin olive oil. Toss gently.
  5. Step 5: Serve the warm lamb rissoles on a bed of the sweet potato and rocket salad, topped with 50 g crumbled feta cheese.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Lamb Rissoles with Sweet Potato and Rocket 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 Pan-Seared Lamb Rissoles with Sweet Potato and Rocket 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 Pan-Seared Lamb Rissoles with Sweet Potato and Rocket 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 Pan-Seared Lamb Rissoles with Sweet Potato and Rocket 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 Pan-Seared Lamb Rissoles with Sweet Potato and Rocket 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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