This slideshow requires JavaScript.

2 to 3 cups cooked leg of lamb (any meat can be substituted)
1/ 2 onion, chopped
1 carrot, chopped
2 garlic cloves, minced
1/ 2 Italian green pepper
parsley
olive oil
2 slices bread
2 eggs
salt and pepper

Italian bread crumbs
canola oil

1. Trim fat from leftover roasted boneless leg of lamb. Places small pieces of lamb
into food processor to grind. Place lamb into a medium bowl.
2. Mince onion, carrot, pepper and garlic cloves. In a medium frying pan, drizzle olive
oil on bottom of pan. Add vegetables to oil and saute until tender.
3. Mix lamb, vegetables, parsley, salt and pepper together. Add 2 eggs, slightly beaten
and 2 slices of slightly stale bread, broken into small pieces. Mix eveything together
well and shape into small patties. Dredge the patties in Italian bread crumbs, coating
the patties completely. Fry in canola oil until browned on both sides.
4. Serve immediately.
7. Enjoy – Leftover Lamb never tasted sooo good!

Sorry I have not posted sooner, but I have been experiencing some technical difficulties.
I just wanted to say that before I continued with this post. Thank you for your patience.

Rissoles have apparently been around a very long time, though I had never heard of them. My friend, Dom, told me about them.
Of course, I had to try to make them once I heard a new recipe. They seem to me to be glorified meatballs. Where as a meatball is made with ground uncooked meat, a rissole is made with leftover already cooked meat. The sautéed carrot with an Italian pepper are just the right addition to enhance an already delectable flavor.

My family and I enjoy a roasted leg of lamb for a Sunday dinner on occasion. But the next day no one wants to eat the leftover lamb. Till now that is. This rissole recipe was taste tested by my husband, children, their spouses and my grandchildren. Hands down, these rissoles received accolades all around.

No more wasted leftover lamb or any other roasted meat, now that I have my rissole recipe!