Name: Lemon and oregano lamb rissoles with Greek salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 750g lamb mince; 187.50 ml fresh breadcrumbs; 1 egg, lightly beaten; 2 tsp finely grated lemon rind; 40.00 ml chopped fresh oregano leaves; 3 medium cream delight potatoes; 36.40 gm extra virgin olive oil; 42.00 gm lemon juice; 2 tomatoes, chopped; 2 Lebanese cucumbers, chopped; 125.00 ml pitted kalamata olives; 1/2 red onion, thinly sliced; 60g reduced-fat fetta, crumbled; 125.00 ml low-fat tzatziki; Lemon wedges, to serve

Lemon and oregano lamb rissoles with Greek salad

0 Likes

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Grill zesty lamb rissoles, potato slices, and Greek salad for a tasty meal.

Ingredients:

750g lamb mince
187.50 ml fresh breadcrumbs
1 egg, lightly beaten
2 tsp finely grated lemon rind
40.00 ml chopped fresh oregano leaves
3 medium cream delight potatoes
36.40 gm extra virgin olive oil
42.00 gm lemon juice
2 tomatoes, chopped
2 Lebanese cucumbers, chopped
125.00 ml pitted kalamata olives
1/2 red onion, thinly sliced
60g reduced-fat fetta, crumbled
125.00 ml low-fat tzatziki
Lemon wedges, to serve

Instructions:

Combine mince, breadcrumbs, egg, lemon rind, oregano, salt, and pepper in a bowl. Mix thoroughly and form into 12 rissoles.
1. Use a fork to prick potatoes all over. 2. Arrange the potatoes on a microwave-safe plate lined with paper towel and cover with another piece of paper towel. Microwave on HIGH for 4 minutes, or until they are just tender. 3. Thickly slice the potatoes and toss them in a bowl with half of the oil. 4. Season the potato slices with salt and pepper to taste.
Preheat a greased barbecue grill to medium-high heat. Grill rissoles for 3-4 minutes on each side until golden and cooked through. Grill potato slices for 2 minutes per side until golden. Transfer potatoes to a bowl, drizzle with half of the lemon juice, season with salt and pepper, and toss to coat.
In a large bowl, mix together tomato, cucumber, olives, onion, and feta cheese. In a small bowl, whisk together the remaining lemon juice and oil. Season with salt and pepper. Pour the dressing over the salad and toss gently to combine. Serve the rissoles with Greek salad, potatoes, tzatziki, and lemon wedges.

We use cookies

Similar Recipes

Lemon and oregano lamb chops with roast pumpkin

Lemon and oregano stuffed lamb

Roast lamb with lemon oregano potatoes and roast tomatoes

Grilled Lemon and Rosemary Lamb Chops

Oregano and lemon lamb chops with Greek salad