Slow-Cooked Lamb Rissoles with Minted Pea Mash

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

Juicy lamb rissoles slow-cooked in a rich tomato gravy, served over creamy minted pea mash for a comforting Australian meal. This australian-inspired lamb ready in about 260 minutes pairs ground lamb, breadcrumbs, medium onion, finely chopped 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: 240 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 finely chopped medium onion, 2 minced garlic cloves, 1 large egg, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 8 equal-sized rissoles (about 3 inches in diameter). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the rissoles for 3 minutes per side until golden but not cooked through.
  3. Step 3: Transfer the browned rissoles to a slow cooker. Pour 14 oz canned diced tomatoes and 1 cup beef broth over them. Cover and cook on low for 4 hours until the rissoles are tender.
  4. Step 4: Meanwhile, cook 2 cups frozen peas in boiling salted water for 5 minutes until tender. Drain and return to pot. Add 2 tbsp butter, 1/4 cup milk, and 2 tbsp chopped fresh mint leaves. Mash with a potato masher until creamy but still slightly chunky.
  5. Step 5: Serve the lamb rissoles hot, spooning the tomato gravy from the slow cooker and a generous dollop of minted pea mash alongside.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Rissoles with Minted Pea Mash take to make?

Total time is about 260 minutes (20 min prep + 240 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 Minted Pea Mash?

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 Minted Pea Mash?

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 Minted Pea Mash 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 Minted Pea Mash?

Australian lamb 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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