Pan-Fried Lamb Rissoles with Mint and Worcestershire Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb rissoles seasoned with fresh mint and coated in a rich Worcestershire sauce glaze, perfect for a traditional Australian dinner. This Australian-inspired beef recipe, ready in about 30 minutes, pairs ground lamb, fresh mint leaves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 500 g ground lamb, 2 tbsp finely chopped fresh mint leaves, 1 medium finely diced onion, 2 minced garlic cloves, 1/2 cup breadcrumbs, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 6 even oval patties about 3/4-inch thick.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add the rissoles and cook for 4 minutes per side until golden brown and cooked through.
  4. Step 4: Remove rissoles from the skillet and set aside. In the same skillet, add 3 tbsp Worcestershire sauce and cook for 1-2 minutes over medium heat until slightly thickened and aromatic.
  5. Step 5: Return the rissoles to the skillet and coat them evenly in the glaze for 1 minute, then serve hot.

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