Pan-Seared Lamb Rissoles with Sweet Potato Salad

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Juicy pan-seared lamb rissoles seasoned with fresh herbs served alongside a vibrant sweet potato salad tossed in a tangy vinaigrette. This Australian-inspired lamb recipe, ready in about 45 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 420 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
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium, peeled and cubed sweet potatoes
• 1 small, thinly sliced red onion
• 2 cups baby spinach
• 2 tbsp lemon juice
• 2 tbsp olive oil (for salad)
• 1/2 tsp salt (for salad)
• 1/4 tsp black pepper (for salad)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1 large beaten egg, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until well combined.
2. Step 2: Shape the mixture into 8 equal-sized rissoles, about 2.5 inches in diameter, and set aside on a plate.
3. Step 3: Bring a pot of salted water to a boil and add 2 medium peeled and cubed sweet potatoes. Cook for 10-12 minutes until tender but firm. Drain and set aside to cool.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the rissoles and cook for 4-5 minutes per side until golden brown and cooked through. Remove from heat and keep warm.
5. Step 5: In a large salad bowl, toss the cooked sweet potato cubes with 1 small thinly sliced red onion, 2 cups baby spinach, 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and lightly dressed.
6. Step 6: Serve the lamb rissoles hot on a plate alongside a generous portion of the sweet potato salad.