Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney
Rich and tender lamb shoulder slow-cooked with aromatic spices, paired with a vibrant bush tomato and mint chutney for a bold Australian-inspired meal. This australian-inspired lamb ready in about 260 minutes blends lamb shoulder, bone-in, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 lbs lamb shoulder, bone-in
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1/2 cup dried bush tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 cup water
- 1/2 cup fresh mint leaves
- 1 small red chili, deseeded and chopped
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs lamb shoulder with 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 2: Place the lamb in a roasting pan and scatter 1/2 cup chopped dried bush tomatoes around it. Pour 1 cup water into the pan, cover tightly with foil, and slow-cook in the oven for 3.5 to 4 hours until the meat is very tender.
- Step 3: Meanwhile, combine 1/2 cup fresh mint leaves, 1 small chopped deseeded red chili, 2 tbsp apple cider vinegar, and 1 tbsp brown sugar in a blender. Pulse until a coarse chutney forms.
- Step 4: Remove lamb from oven and let rest for 15 minutes. Shred the meat with two forks and serve topped with the bush tomato and mint chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Shoulder with Bush Tomato and Mint Chutney?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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