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Juicy, Delicious Lamb Rissoles

Rissoles were a staple in my household. Dad has his own recipe, now I've got mine. Lamb mince with carrot for a little bit of sweetness, grated courgette, finely chopped rosemary and a couple of pinches of oregano. All of this fried then poached in a delicious dark mushroom gravy. Served with mashed potatoes!


800g Lamb Mince

1 Small Bunch of Italian Flat Leaf Parsley, finely minced

1 Medium Courgette, Grated

1 Carrot, Peeled and Grated

2 Red Onions, peeled and finely sliced

5 Cloves of Garlic, peeled and finely minced

2 Eggs

2 Slices of White bread, shredded

Whole Milk

1 Sprig of Fresh Rosemary, leaves removed and finely chopped

2 Teaspoons of Dried Oregano


Red Wine Vinegar



Olive oil

For the Gravy

3 Cups of Lamb Stock

4 Garlic Cloves, peeled and crushed



250g Sliced Mushrooms

1 Red Onion, Finely Sliced

1 Teaspoon dried Oregano

1 Teaspoon of Flour


In a large mixing bowl, mix together the lamb mince, parsley and courgette. Add a couple of splashes of red wine vinegar. Add a couple of lugs of olive oil then mix it through.

In a frying pan pour a lug of olive oil. Turn the pan to a medium heat and add the garlic, onion, carrot and rosemary. Fry until the onions and carrots are tender. Allow to cool, then add to the mince. Mix through well along with the two eggs.

In another smaller bowl, mix the bread with a couple of splashes of milk until the bread is just soaked through. Mix it through along with a generous hit of salt and pepper. Form into large meatballs, then squash them down slightly. Roll them in the bread crumbs then set aside for them to firm up.

Get the gravy base done at this point in a separate pot. In a the pot pour a lug of olive oil. Add garlic cloves, mushrooms and red onions saute, stirring constantly for five minutes until the onions are soft and browning. Put the lamb stock in a pot along with three cups of water and bring to a simmer. Cook it down by half.

Now in a large frying pan. Pour a lug of olive oil. Bring to a medium heat. Fry for a minute and a half on each side. Pour in the gravy, mushrooms and onions and simmer the rissoles until cooked through!

Remove the rissoles. Thoroughly mix a teaspoon of flour in a quarter cup of water. Add to the gravy, increase the heat for thirty seconds and stir until it's a good consistency. Season with salt and pepper. Put the rissoles back in and coat them well.

Serve with mashed potato and steamed vegetables.


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