1 yellow onion, grated
1 lemon, rind finely grated, juiced
1/4 cup mild curry paste
1 egg, lightly beaten
2/3 cup mint leaves, finely chopped
2/3 cup plain greek yogurt
1 small cucumber, finely diced
Baby spinach leaves
Combine ground lamb, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Preheat oven to 375. Place on cookie sheet and bake for 20 minutes or until cooked through. Serve rissoles on a bed of spinach, drizzled with the yogurt sauce.