Lamb Rissole Recipe with Spicy Labneh
FEATURING MONJAY MEZZA’S LABNEH WITH CHILLI
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If rissole recipe brings to mind grey, hand grenades of mince tough enough to do some damage when used as missiles against annoying siblings, it’s time you gave this retro dish a second chance and discovered its true potential. These little rounds of flavoured mince are simply a vehicle for pretty much any cuisine you wish to explore.
Flavoured with anything from sweet chilli sauce to mustard, curry powder to vegemite, rissoles exist to satisfy whatever craving you currently need addressed. We’ve taken the Turkish route, with a little dried mint and a glaze made from cranberry sauce and cider vinegar, sweetened with a little honey. When combined with creamy, spicy labneh, memories of childhood food fights will quickly slip from your mind.
When making the rissoles, remember to get your hands involved; this is the trick that stops them falling apart in the pan. Squeezing the mixture and smooshing it together is what activates the proteins. You’ll feel this happen when the texture changes from gooey to sticky. At this point, they’ll bind together as if you’ve used liquid nails.
- 500g lamb mince
- 200g dried breadcrumbs, made from very stale bread
- An egg
- 1 tsp dried mind
- ¼ teaspoon ground cinammon
- A small onion, grated
- Olive oil
- 1 tablespoon of cranberry sauce
- ½ a tablespoon of cider vinegar
- A drizzle of honey
- 1 large red capsicum, sliced into flat pieces
- 250g of cherry tomatoes
- 1 tub of Monjay’s Labneh with Chilli
- A handful of picked parsley leaves
Get the meatballs ready. Put the first six ingredients in a bowl, along with a teaspoon of salt and a good grind of black pepper, and begin combining it all with your hands. Squeeze the mixture between your fingers, tear bits off and slap them back into the bowl, and generally work off whatever frustrations have been building over the past several years. Once the mixture changes from gooey to sticky, it’s ready.
Shape the mixture into portions the size of an egg.
Heat a wide, shallow frying pan over a medium/high flame and pour in around two tablespoons of olive oil. When hot, cook the rissoles until nicely browned (they don’t have to be cooked all the way through as they will be added to the pan again later). Do this in batches so you don’t overcrowd the pan.
Once the rissoles are done, add the cranberry sauce and the vinegar to the pan without wiping it out. Scrape any gnarly bits of the bottom and stir it all until the cranberry has dissolved. Sweeten to your palate with the honey.
Put the rissoles back in the pan and toss them in the glaze, heating them until cooked through.
Put the oven grill on high and place the capsicum pieces and tomatoes on a baking tray. Grill until blackened and blistered, then place the capsicum pieces into a plastic bag so they sweat. Peel off the blistered skin then slice into strips. Toss them and the tomatoes in a little olive oil and salt.
Place around 100g of Monjay’s Labneh with Chilli on each plate and spread it around a bit. Top with some of the rissoles on one side and the tomato/capsicum mixture on the other. Drizzle with any remaining pan juices and scatter with parsley leaves. Eat.
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