1 lb ground lamb1 cup fresh white breadcrumbs
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.
Combine yogurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
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.