Pesto Lamb Rissoles with Garlic Bread
Serves 4, Prep and Cook: 35 mins
330g packet garlic ciabatta bread 1 tblsp olive oil 250g punnet cherry tomatoes 250g green beans, trimmed, halved ½ cup Greek yoghurt
RISSOLES 200g tub basil pesto, pecorino and
cashew dip 500g lamb mince ½ cup finely grated parmesan 1 egg 1⁄ cup packaged dried breadcrumbs
1 Cook bread according to directions. 2 Meanwhile, make rissoles. Reserve 2 tblsps of dip in a bowl. Combine remaining dip with other ingredients in a separate bowl. Season with salt and pepper. Divide into eight equal portions. Shape into rissoles. 3 Heat 2 tsps of the oil in a large, non-stick frying pan over a medium to high heat. Add tomatoes. Cook, stirring for about 2 minutes, or until browned. Add beans. Cook, stirring for a further 3 minutes, or until tender. Remove from pan. Cover to keep warm. 4 Heat remaining oil in same pan over a medium heat. Add rissoles. Cook, for about 5 to 6 minutes on each side, or until cooked through. Remove. 5 Stir yoghurt into reserved pesto. 6 Serve rissoles with beans and tomatoes, pesto yoghurt and garlic bread.