Lamb antipasto rissoles with chargrilled capsicum salad
Enjoy a delightful twist on classic antipasto with our Lamb Antipasto Rissoles paired with a fresh Chargrilled Capsicum Salad. This recipe features succulent lamb mince combined with breadcrumbs, garlic, olives, feta, and basil for savory rissoles. Served alongside a vibrant salad of spinach and chargrilled red pepper dressed with olive oil and vinegar, this dish is a perfect blend of Mediterranean flavors. Ideal for any occasion, it's sure to impress your guests or become a family favorite!
- 07 Mar 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Lamb antipasto rissoles with chargrilled capsicum salad is a delightful Mediterranean-inspired dish that combines the robust flavors of lamb with the tangy and vibrant tastes of antipasto. This dish is perfect for a family dinner or a special gathering, offering both comfort and sophistication. The succulent rissoles paired with the fresh, chargrilled capsicum salad create a harmony of textures and flavors that are sure to impress your guests.
Ingredients:
Instructions:
- In a large mixing bowl, combine the lamb mince, bread crumbs, minced garlic, chopped olives, chopped basil leaves, and crumbled feta cheese. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
- Using your hands, shape the mixture into small, round patties about the size of a golf ball. Flatten each patty slightly to form rissoles. This mixture should yield around 12-15 rissoles depending on size.
- Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot (but not smoking), add the rissoles in batches, ensuring not to overcrowd the pan. Cook each rissole for about 4-5 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked rissoles to a plate lined with paper towels to drain any excess oil.
- While the rissoles are cooking, preheat a grill pan or outdoor grill over medium-high heat.
- In a bowl, toss the sliced red pepper with a little olive oil to coat. Grill the red pepper slices for about 2-3 minutes on each side, or until they are tender and have nice grill marks.
- In a large salad bowl, combine the grilled red pepper slices and fresh spinach leaves. Drizzle with the remaining olive oil and vinegar. Toss to combine and season with salt and pepper to taste.
- Arrange the grilled capsicum salad on a serving platter. Place the cooked lamb rissoles on top of the salad or serve them on the side. Garnish with additional basil leaves if desired.
- Serve the Lamb Antipasto Rissoles with Chargrilled Capsicum Salad warm. This dish makes a delightful antipasto or a light main course.
Tips:
- Ensure your lamb mince is fresh for the best flavor.
- Use fresh breadcrumbs to give the rissoles a better texture compared to dry breadcrumbs.
- Finely mince the garlic cloves to ensure even distribution of flavor.
- Chargrill the red pepper until the skin is slightly blackened for a smoky flavor.
- Use a high-quality extra virgin olive oil for drizzling over the salad to enhance its flavors.
- Allow the rissoles to rest for a few minutes after cooking to retain juices.
- Use fresh basil leaves for a vibrant and aromatic addition to the dish.
- Ensure you crumble the feta cheese uniformly over the salad for a balanced taste.
Lamb antipasto rissoles with chargrilled capsicum salad is not only a feast for the eyes but also a delight for the palate. The combination of tender lamb rissoles with the crunchy and smoky capsicum salad creates an unforgettable meal. By following these tips and using fresh ingredients, you can create a dish that stands out for its flavor and presentation. Enjoy this Mediterranean-inspired meal with family and friends, creating wonderful culinary memories together.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 660kcal | 26% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.40g | 6% |
| Sugar 3.06g | 3% |
| Fat | |
| Fat 70g | 82% |
| Saturated 22g | 75% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 130mg | 24% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.67mg | 52% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 4.32ug | 180% |
| Vitamin C 55mg | 59% |
| Vitamin E 1.61mg | 11% |
| Vitamin K 90ug | 72% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 590mg | 17% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 7mg | 63% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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