Slow-Cooked 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-cooked to juicy perfection and served with a savory gravy. This Australian-inspired beef recipe, ready in about 40 minutes, pairs ground lamb, fresh mint leaves, finely chopped, onion, finely diced 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 medium onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp olive oil
• 1 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: In a large bowl, combine 1 lb ground lamb, 2 tbsp finely chopped fresh mint leaves, 1 medium finely diced onion, 2 minced garlic cloves, 2 tbsp Worcestershire sauce, 1/2 cup breadcrumbs, 1 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 patties about 3 inches wide. Heat 2 tbsp olive oil in a large skillet over medium heat and cook the rissoles for 4-5 minutes on each side until browned and cooked through.
3. Step 3: Remove the rissoles and set aside. In the same skillet, pour in 1 cup beef broth and bring to a simmer over medium heat, scraping up browned bits.
4. Step 4: Stir together 1 tbsp cornstarch and 2 tbsp water in a small bowl until smooth, then slowly whisk into the simmering broth. Cook for 2-3 minutes, stirring constantly until the gravy thickens and coats the back of a spoon.
5. Step 5: Return the rissoles to the skillet and simmer in the gravy for 5 minutes over low heat to meld flavors before serving.