• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot and potato into chunks.
• Finely chop garlic.  

• Place potato and carrot on a lined oven tray.
• Drizzle with olive oil, season with salt and toss  
to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide veggies 
between two trays.  

• Meanwhile, in a medium bowl, combine lamb 
mince, Nan’s special seasoning, garlic, fine 
breadcrumbs (see ingredients), the egg and a 
pinch of salt.
• 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.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook rissoles in batches, until browned and cooked 
through, 3-4 minutes each side.
• Remove pan from heat. Return all rissoles to the 
pan, then add the honey, turning rissoles to coat.
• Transfer to a plate and cover to keep warm. 
TIP: For best results, drain the oil from the pan before 
adding the honey. 

• Meanwhile, combine Greek-style yoghurt and 
a pinch of chilli flakes (if using) in a small bowl. 
Season to taste with salt and pepper.
• When the veggies are done, add baby spinach 
leaves and a drizzle of the vinegar to the tray. Toss 
to combine. Season to taste. 

• Divide classic lamb rissoles and veggie toss  
between bowls.
• Drizzle with chilli yoghurt and garnish with 
flaked almonds to serve. Enjoy!