Lamb

Matt Moran’s lamb rissoles with tzatziki and sumac onions

Name: Matt Moran's lamb rissoles with tzatziki and sumac onions recipe
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 4 pita breads; 40.00 ml Extra Virgin Olive Oil; 1/2 bunch coriander, leaves picked; 1/2 bunch mint, leaves picked; Lemon wedges, to serve; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp salt flakes; 1 tsp ground cinnamon; 1 tsp cracked black pepper; 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 3 garlic cloves, thinly chopped; 600g lean lamb mince; 1/4 bunch flat-leaf parsley, finely chopped; 50g pine nut; 50g breadcrumbs; 1 red onion, thinly sliced; 2 tsp sumac; Juice of 1 lemon; 1 telegraph cucumber, coarsely grated; 1 garlic clove, finely grated; 200g Greek-style yoghurt; Finely grated zest and juice of 1/2 lemon; 1/4 bunch mint, leaves picked and finely chopped; 1/4 bunch dill, leaves picked and finely chopped; 2 tsp extra virgin olive oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 20, 2025

“Taking an old school classic and giving it a spice-up, these lamb rissoles are great for a midweek meal or weekend barbecue lunch.” – Matt Moran

4 pita breads
2 tbs Woolworths Extra Virgin Olive Oil
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked
Lemon wedges, to serve

Spiced lamb rissoles

2 tsp ground coriander
2 tsp ground cumin
2 tsp salt flakes
1 tsp ground cinnamon
1 tsp cracked black pepper
2 tbs extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, thinly chopped
600g lean lamb mince
1/4 bunch flat-leaf parsley, finely chopped
1/3 cup (50g) pine nuts, toasted
1 cup (50g) panko breadcrumbs

Sumac onions

1 red onion, thinly sliced
2 tsp sumac
Juice of 1 lemon

Tzatziki

1 telegraph cucumber, coarsely grated
1 garlic clove, finely grated
200g Greek-style yoghurt
Finely grated zest and juice of 1/2 lemon
1/4 bunch mint, leaves picked and finely chopped
1/4 bunch dill, leaves picked and finely chopped
2 tsp extra virgin olive oil

Method

1.

To make the sumac onions, combine all ingredients in a small bowl with 2 tsp salt flakes then set aside, covered, to marinate for 30 minutes.
2.

For the tzatziki, place the cucumber and 2 tsp salt flakes in a bowl. Toss to coat and set aside for 15 minutes. Strain then squeeze in a clean tea towel to remove excess moisture. Place cucumber in a medium bowl with all the remaining ingredients and mix. Season to taste with salt flakes and freshly ground black pepper.
3.

To prepare the rissoles, cook the spices in a medium dry frypan over medium-low heat for 4-5 minutes, stirring, until fragrant. Transfer the spices to a bowl.
4.

Heat the oil in the same pan over medium heat and cook the onion and garlic, stirring occasionally, for 5 minutes, or until they turn slightly translucent. Add the toasted spices, stir and cook for a further 5 minutes then remove from the heat and allow to cool.
5.

Place the lamb mince in a bowl with the spiced onion and garlic mixture and all the remaining ingredients. Using your hands, mix until thoroughly combined. Divide the mixture evenly into 8 portions and mould each portion into a rissole shape.
6.

Preheat a barbecue or chargrill pan to high.
7.

Cook the lamb rissoles over the hot grill for 5-6 minutes each side, until caramelised and cooked through. Set aside, loosely covered, to rest for 5 minutes.
8.

Heat a large frypan over high heat. Lightly drizzle the pita bread with oil and cook, one at a time, for 2 minutes each side, or until warm and slightly toasted.
9.

To serve, place a pita bread onto each serving plate, place two of the lamb rissoles on top and garnish with tzatziki, sumac onions and fresh coriander and mint leaves. Serve with lemon wedge alongside.