Lamb Rissoles & Cheesy Brussels Sprouts Toss

• Meanwhile, halve Brussels sprouts and place on a 
second lined oven tray.
• Drizzle with olive oil, season with salt and pepper 
and toss to coat.
• Arrange Brussels sprouts, cut-side down, and roast 
until tender, 15-18 minutes. Allow to cool slightly. 

TIP: The Brussels sprouts will char slightly, this adds to 
the flavour! 

• While Brussels sprouts are roasting, thinly slice pear 
into wedges. 
• In a medium bowl, combine lamb mince, fine 
breadcrumbs, herb & mushroom seasoning and 
the egg.
• Using damp hands, roll heaped spoonfuls of 
mixture into meatballs (3-4 per person), then flatten 
to make 2cm-thick rissoles. Transfer to a plate.  

• When potato has 10 minutes remaining, heat a large 
frying pan over medium-high heat with a drizzle of 
olive oil.
• Cook rissoles, in batches, until browned and cooked 
through, 3-4 minutes each side. 

• When Brussels sprouts are slightly cooled, transfer 
to a large bowl. Add pear, mixed salad leaves, 
Parmesan cheese and a drizzle of balsamic vinegar 
and olive oil. 
• Toss to combine, then season to taste with salt 
and pepper.