Slow-Cooked Lamb Rissoles with Mint and Worcestershire Sauce

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

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 ready in about 40 minutes blends ground lamb, fresh mint leaves, finely chopped, medium onion, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 25 min Serves 4 Australian cuisine 320 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 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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce?

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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