Slow-Cooked Lamb Rissoles with Minted Pea Mash

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 recipe, ready in about 260 minutes, pairs ground lamb, breadcrumbs, 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.

Ingredients

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 14 oz canned diced tomatoes
• 1 cup beef broth
• 2 cups frozen peas
• 2 tbsp butter
• 2 tbsp fresh mint leaves, chopped
• 1/4 cup milk

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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.