Slow-Cooked Lamb Rissoles with Mint and Worcestershire Glaze

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

Juicy Australian-style lamb rissoles slow-cooked and glazed with a tangy Worcestershire sauce and fresh mint, perfect for a comforting dinner. This australian-inspired beef ready in about 50 minutes pairs ground lamb, breadcrumbs, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1 medium finely chopped onion, 2 tbsp finely chopped fresh mint leaves, 1 beaten large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 8 equal oval-shaped rissoles (about 3 inches long). Set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 8 rissoles and brown on each side for 2-3 minutes until nicely golden but not cooked through. Remove and set aside.
  4. Step 4: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  5. Step 5: Add 3 tbsp Worcestershire sauce and 1/2 cup beef broth, stirring well to combine, then bring to a simmer.
  6. Step 6: Return the rissoles to the skillet, cover with a lid, reduce heat to low, and cook for 20 minutes until the lamb is cooked through and the sauce has thickened slightly.
  7. Step 7: Serve the rissoles warm with steamed vegetables or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Worcestershire Glaze?

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 Worcestershire Glaze?

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 Worcestershire Glaze 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 Worcestershire Glaze?

Australian beef 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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