Bush-Spiced Lamb Ragu with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Slow-simmered lamb ragu infused with native Australian spices, served over roasted sweet potato and carrot medley for a hearty, comforting meal. This Australian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, diced, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs lamb shoulder, diced
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 tsp ground native pepperberry
• 1 tsp dried lemon myrtle
• 28 oz canned crushed tomatoes
• 2 cups beef broth
• 2 rosemary sprigs
• 2 medium, cut into 1-inch cubes sweet potatoes
• 3 medium, cut into 1-inch pieces carrots
• 2 tsp sea salt
• 1 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium sweet potatoes cut into 1-inch cubes and 3 medium carrots cut into 1-inch pieces with 1 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs diced lamb shoulder and brown on all sides for 8-10 minutes.
3. Step 3: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 tsp ground native pepperberry and 1 tsp dried lemon myrtle, coating the lamb and vegetables evenly.
5. Step 5: Pour in 28 oz canned crushed tomatoes and 2 cups beef broth. Add 2 rosemary sprigs, bring to a simmer, then reduce heat to low and cover.
6. Step 6: Let the ragu cook gently for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
7. Step 7: Remove rosemary sprigs, season with 1 tsp sea salt and 1/2 tsp black pepper. Serve the ragu over the roasted sweet potatoes and carrots for a rich, earthy meal.