Description
A hearty mound of lamb mince, sizzling in the pan, releasing that rich, savory aroma that fills the kitchen with warmth and comfort. As it cooks, the fat slowly renders, mingling with garlic, onions, and a whisper of spice — creating a glossy, golden base that smells absolutely irresistible.
Each spoonful is bursting with flavour : the natural sweetness of the lamb balanced by earthy herbs like rosemary and thyme, a touch of smokiness, and that deep, meaty richness that only lamb can offer. It’s juicy, flavourful, and full-bodied — the kind of mince that clings to the spoon, begging to be piled onto creamy mashed potatoes, spooned into a shepherd’s pie, or tossed through pasta for a rustic, Mediterranean-style feast.
The taste lingers — bold, comforting, and just a little indulgent — the very definition of home-cooked satisfaction.
Cooking Instructions
🐑 Rustic Garlic & Herb Lamb Mince
Ingredients:
500g lamb mince
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, finely diced (optional but adds sweetness)
1 tbsp tomato paste
½ cup stock (lamb or beef) or red wine
Olive oil
A sprig or two of rosemary or thyme (fresh is best)
Sea salt & cracked black pepper
(Optional) A pinch of cumin or smoked paprika for warmth
Method:
Sizzle the aromatics:
Heat a good drizzle of olive oil in a heavy pan over medium-high heat. Add the onions and cook until soft and golden, then stir in the garlic and carrot. The smell alone will have you hungry already.
Brown the mince properly:
Add the lamb mince and break it up with a spoon. Let it really brown — don’t rush this part. You want those caramelized, crispy bits at the bottom of the pan — that’s where the flavor hides.
Build the depth:
Stir in the tomato paste and cook for a minute or two to deepen the flavor. Then pour in your stock or wine, scraping up all the golden bits from the pan. Toss in the rosemary or thyme and season with salt and pepper.
Simmer low and slow:
Turn the heat down and let it gently bubble for 15–20 minutes until thick, rich, and glossy. The sauce should cling to the mince and smell absolutely divine.
Finish it off:
Taste, adjust seasoning, and if you want, stir in a small knob of butter at the end for extra richness.
Serve with:
Creamy mashed potatoes, over fluffy rice, spooned into warm pita with yogurt and herbs, or piled on toasted sourdough with a fried egg on top.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
