Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Salsa
Tender slow-cooked lamb shoulder infused with lemon myrtle and served with a zesty finger lime salsa that adds a burst of Australian citrus freshness. This australian-inspired lamb ready in about 255 minutes pairs bone-in lamb shoulder, lemon myrtle powder, minced garlic cloves 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.
Ingredients
- 3 lbs, bone-in lamb shoulder
- 2 tbsp lemon myrtle powder
- 4, minced garlic cloves
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 4, pulp extracted finger limes
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped cilantro
- 1 small, finely chopped red chili
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 2 tbsp lemon myrtle powder, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.
- Step 2: Place lamb in a roasting pan and pour 1 cup beef broth around it. Cover tightly with foil and roast for 4 hours until fork-tender.
- Step 3: While lamb cooks, prepare salsa by mixing the pulp of 4 finger limes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 small finely chopped red chili, and 1 tbsp lime juice in a bowl. Set aside.
- Step 4: Remove lamb from oven and let rest for 15 minutes before shredding or slicing.
- Step 5: Serve lamb warm topped with the fresh finger lime salsa for a bright contrast to the rich meat.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Salsa take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Salsa?
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 Lemon Myrtle and Finger Lime Salsa 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 Lemon Myrtle and Finger Lime Salsa?
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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