Easy Aussie Lamb Mince Recipe

This lamb mince recipe makes a saucy, spiced pan of lamb with carrots and peas, finished with fresh lemon and herbs. It’s ready in about 35 minutes.

Serve it over rice, mash or couscous, or tuck it into warm rolls. It’s mild enough for kids, and easy to spice up for adults.

Why lamb mince works so well

Lamb mince browns quickly and has a rich flavour that loves warm spices like paprika, cumin and a tiny pinch of cinnamon. A squeeze of lemon at the end cuts through the richness.

It’s also usually cheaper than most lamb cuts, and packing the pan with veg stretches it further.

Cook by sight: 5 signs you’re on track

1. Onions: soft and see-through, with golden edges.
2. Mince: lots of brown, crispy spots, not grey. Leave it alone for 2 minutes before you break it up.
3. Spices: they smell toasty after about 30 seconds. That’s when to add the tomato paste.
4. Sauce: small, gentle bubbles. Drag a spoon through it and it should leave a short trail.
5. Peas: bright green. They only need 2 minutes.

What goes into this lamb mince recipe

• Lamb mince: regular mince has enough fat to brown well. If yours is lean, add a splash more oil.
• Carrots: one grated so it melts into the sauce, one diced for texture.
• Passata or crushed tomatoes: builds the sauce. Tomato paste adds depth.
• Spices: paprika, cumin, oregano and a pinch of cinnamon.
• Lemon and herbs: fresh parsley or mint and lemon juice right at the end. A splash of red wine vinegar works if you’re out of lemon.

Aussie Lamb Mince Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: DinnerCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

480

kcal

Total time

35

minutes

Browned lamb mince with warm spices, carrots and peas in a tomato sauce, finished with lemon and fresh herbs. Ready in about 35 minutes. Serve over rice, mash or in rolls.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 celery stalk, finely chopped, optional

• 2 medium carrots, 1 grated and 1 diced small

• 500 g Australian lamb mince

• 1 tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 pinch ground cinnamon

• 2 tbsp tomato paste

• 400 g passata or crushed tomatoes

• 200 ml beef or chicken stock

• 1 cup frozen peas

• 1 to 2 tsp Worcestershire or soy sauce, optional for depth

• Juice of 1 lemon, plus wedges to serve

• 2 tbsp chopped parsley or mint

• Salt and black pepper to taste

Directions

• Start the aromatics
• Heat the oil in a large wide frypan on medium-high. Add the onion, celery and a pinch of salt. Cook 3 to 4 minutes until translucent with light golden edges. Add garlic and stir for 30 seconds until fragrant.
• Brown the mince
• Push the onion to the edges of the pan. Add the lamb mince in one layer. Let it cook without moving until the underside is browned, about 2 minutes. Break it up with a wooden spoon and continue cooking until mostly browned with lots of caramelised spots. Season with salt and pepper.
• Add spices and tomato paste
• Sprinkle paprika, cumin, oregano and the small pinch of cinnamon over the mince. Stir for 30 seconds until the spices smell toasty. Stir in tomato paste and cook 30 seconds more.
• Build the sauce
• Pour in passata and half the stock. Add the grated carrot and the diced carrot. Stir well, bring to a lively simmer, then reduce to a gentle bubble. Cook 10 minutes, stirring sometimes. If the sauce looks too thick, add more stock. If too thin, simmer a little longer.
• Finish the pan
• Stir in frozen peas and the Worcestershire or soy if using. Simmer 2 minutes to heat the peas. Taste and season. Turn off the heat and squeeze in lemon juice. Fold through parsley or mint.
• Serve
• Spoon the lamb mixture over rice, mashed potatoes or couscous. Add lemon wedges on the side. Leftovers are excellent tomorrow.

Notes

• Creamy finish: swirl in a spoon of Greek yoghurt just before serving.
• Spicy: add 1/2 teaspoon chilli flakes with the spices.
• Shepherd’s pie: cool the mixture, spread in a baking dish, top with mash and bake at 200°C until golden.
• Stretch it: add mushrooms and zucchini, or a drained tin of lentils.
• Freezing: it freezes really well. Portion it up for busy nights.

5 ways to change the flavour

• Greek: extra oregano, lemon zest, olives and crumbled fetta. Serve with rice or orzo.
• Moroccan style: add ground coriander, chickpeas and chopped dried apricots. Top with toasted almonds.
• Curry: use curry powder, turmeric and ginger, and finish with a splash of coconut milk.
• Pasta sauce: add extra passata and stock, simmer until silky and toss through pasta with parmesan.
• Lettuce cups: skip the tomatoes, add soy and lime, and spoon into crunchy lettuce leaves.

Lamb mince troubleshooting

• Grey and watery: the pan was too crowded or not hot enough. Use a wide pan on medium-high heat.
• Bland: add a pinch of salt and a teaspoon of lemon juice, then taste again.
• Too spicy for kids: stir in a spoon of yoghurt or cream.
• Too oily: spoon off the fat after browning.
• Sauce too thin: simmer for 5 more minutes or stir in a tablespoon of tomato paste.

What to serve with lamb mince

Rice, buttered couscous or mashed potato with green beans. For something different, stuff it into toasted Turkish bread with lettuce, tomato and yoghurt.

It also makes a great baked potato topping with cheese and spring onion, or a tortilla filling with cucumber and mint yoghurt.

Make ahead and freezing

Cool the mince quickly by spreading it in a shallow container. Keep it in the fridge for up to 3 days, or freeze for up to 2 months.

Reheat gently on the stove with a splash of water, then add a fresh squeeze of lemon to bring the flavour back. Cooking for a crowd? Brown the mince in two pans.

Frequently asked questions

This lamb mince recipe is quick, cheap and easy to change up. Keep it mild for the kids or add chilli for the grown ups.

Enjoy,
Ella x