Slow-Cooked 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 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 recipe, ready in about 50 minutes, pairs ground lamb, breadcrumbs, 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

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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.

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