Pesto Lamb Rissole with Tomato Rice


My Family Food Bag
Pesto Lamb Rissole with Tomato Rice

This dish will appear in My Family Food Bag on Sunday, May 27, 2018.

Tomato Rice

  • 1 brown onion
  • 1 carrot
  • 1 cup brown rice
  • 2 Tbsp lamb spice mix
  • 1 can chopped tomatoes
  • 2½ cups water
  • ½ tsp salt

Lamb Rissoles

  • 550g lamb mince
  • 1 tsp lamb spice mix
  • ½ tsp salt
  • 40g basil pesto

To Serve

  • 1 tomato
  • 1 Lebanese cucumber
  • ½ tsp salt
  • 150g yoghurt
  • 1 Finely dice onion and grate carrot. Heat a drizzle of oil in a medium pot on medium heat and cook onion and carrot for 3–4 minutes until softened. Add rice and first measure of lamb spice mix and cook, stirring for 1 minute until fragrant.
  • 2 Add canned tomatoes, water and salt, stir well and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 20 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  • 3 Finely dice tomato and cucumber, mix with salt in a small bowl. Place in a sieve and leave to drain for 10 minutes. Return to a small bowl, add yoghurt and mix to combine. Season with pepper.
  • 4 In a medium bowl mix lamb mince, second measure of lamb spice mix and salt. Roll into golf ball-sized balls, then flatten to 1cm thick rissoles.
  • 5 When rice has 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on a medium-high heat. Cook rissoles in batches for about 2-3 minutes or until golden and cooked through. Toss rissoles in a medium bowl with pesto to coat.
  • 6 To serve, spoon tomato rice onto plates and top with lamb rissoles and a dollop of tomato and cucumber yoghurt.
  • SERVES 4-5

Nutritional Information

  • Energy: 1956 kj / 467 kcal
  • Protein: 32.3g
  • Carbohydrate: 42.9g
  • Fat: 18.2g


  • Pantry staple

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