Slow-Cooked Lamb Rissoles with Mint and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 380 minutes pairs ground lamb, finely chopped fresh mint leaves, finely chopped 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.

Prep: 20 min Cook: 360 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Rissoles with Mint and Rosemary take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Rissoles with Mint and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Rissoles with Mint and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Rissoles with Mint and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Rissoles with Mint and Rosemary?

Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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