Eucalyptus-Infused Lamb Roast with Bush Pepper Rub

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Slow-roasted lamb shoulder rubbed with a spicy bush pepper and eucalyptus leaf mixture, resulting in tender meat with a fragrant crust. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, ground bush pepper, dried eucalyptus leaves, ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 kg, bone-in lamb shoulder
• 1 tbsp ground bush pepper
• 1 tsp dried eucalyptus leaves, ground
• 2 tsp sea salt
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp lemon zest

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F (160°C). In a small bowl, mix 1 tbsp ground bush pepper, 1 tsp ground dried eucalyptus leaves, 2 tsp sea salt, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 tbsp lemon zest.
2. Step 2: Rub the 1.5 kg bone-in lamb shoulder all over with 3 tbsp olive oil, then coat thoroughly with the bush pepper and eucalyptus mixture.
3. Step 3: Place the lamb in a roasting pan and roast in the preheated oven for 3 hours, basting every hour with the pan juices, until the meat is tender and easily pulls apart.
4. Step 4: Remove from oven and let rest for 15 minutes before carving to allow juices to redistribute.
5. Step 5: Serve slices of the lamb with the pan juices spooned over for a fragrant, flavorful roast.