Slow-Cooked Lamb Rissoles with Mint and Rosemary

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Juicy lamb rissoles infused with fresh mint and rosemary, slow-cooked to tender perfection and served with a rich tomato gravy. This Australian-inspired slow-cooker recipe, ready in about 380 minutes, pairs ground lamb, fresh mint leaves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, finely chopped fresh mint leaves
• 1 tbsp, finely chopped fresh rosemary
• 1 small, finely diced onion
• 2, minced garlic cloves
• 1/2 cup breadcrumbs
• 1 large, beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 14 oz canned diced tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 2 tbsp finely chopped fresh mint leaves, 1 tbsp finely chopped fresh rosemary, 1 small finely diced onion, 2 minced garlic cloves, 1/2 cup breadcrumbs, 1 beaten large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly with your hands until evenly combined.
2. Step 2: Form the mixture into 12 equal-sized oval rissoles, about 2.5 inches long.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the rissoles and brown on each side for 3 minutes until a golden crust forms but they are not fully cooked.
4. Step 4: Transfer the browned rissoles to a slow cooker. Pour 14 oz canned diced tomatoes, 1 cup beef broth, and 1 tbsp Worcestershire sauce over them.
5. Step 5: Cook on low heat for 5-6 hours until the rissoles are tender and infused with the rich tomato gravy.
6. Step 6: Serve the lamb rissoles hot with the tomato sauce spooned over, accompanied by mashed potatoes or steamed vegetables for a comforting meal.