Slow-Baked Lamb Rissoles with Mint and Worcestershire Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender lamb rissoles infused with fresh mint and Worcestershire sauce, slow-baked to juicy perfection, perfect for an Australian-inspired dinner. This Australian-inspired beef recipe, ready in about 45 minutes, pairs ground lamb, fresh mint leaves, finely chopped, Worcestershire sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 1 lb ground lamb
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp Worcestershire sauce
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine 1 lb ground lamb, 2 tbsp finely chopped fresh mint leaves, 1 tbsp Worcestershire sauce, 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 combined but not overworked.
2. Step 2: Shape the mixture into 8 equal oval-shaped rissoles, about 3 inches long. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat and sear the rissoles for 2 minutes per side until browned but not cooked through.
3. Step 3: Transfer the skillet to the preheated oven and bake the rissoles for 15 minutes until cooked through and juicy inside. Serve hot with your choice of sides.