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Lamb Rissoles with Spicy Tomato Dip

The Medieval answer to difficulties arising from eating with only a knife and spoon!! Meat was minced, rolled in breadcrumbs and fried - the perfect Medieval fast finger food. Ours are flavoured with capers, which have been used in cooking since Tudor times.

Serves 3
10 mins prep time
10 mins cook time

recipe courtesy of our friends at Simply Beef & Lamb

  • Ingredients

    You'll Need

    • 225g / 8oz lean lamb mince
    • 1 garlic clove, peeled and crushed
    • 30ml / 2 tbsp tomato ketchup
    • 15ml / 1 tbsp capers, finely chopped
    • 25g / 1oz breadcrumbs
    • Salt and freshly milled black pepper
    • 1 beaten egg


    For the dip

    • 5ml / 1 tsp oil
    • 30ml / 2 tbsp mayonnaise
    • 30ml / 2 tbsp tomato ketchup
    • 5ml / 1 tsp sweet chilli sauce

  • Method

    1. In a bowl mix together the lamb, garlic, tomato ketchup, capers and breadcrumbs. Mix well, season and shape into 6 rissoles. Spread the breadcrumbs onto a plate, and dip each rissole into beaten egg and then into the breadcrumbs.

    2. Cook for 8-10 minutes each side, under a preheated grill or by heating the oil in pan and frying. To make the dip mix together the mayonnaise with the tomato ketchup and sweet chilli sauce.

    3. Serve as a snack with toasted pitta bread, the tomato dip and salad or as a main meal with potato wedges.