Slow-Cooked Lamb Shoulder with Native Pepperberry and Mint Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent lamb shoulder slow-cooked with Australian native pepperberry, served with a refreshing mint sauce that balances the rich flavors. This australian-inspired lamb ready in about 260 minutes blends bone-in lamb shoulder, crushed native pepperberry, sliced garlic cloves 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 450 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.

Prep: 20 min Cook: 240 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg lamb shoulder all over with 3 tbsp olive oil, 1.5 tsp salt, 1 tsp black pepper, 2 tsp crushed native pepperberry, 5 sliced garlic cloves, and 2 sprigs fresh rosemary. Place in a roasting pan.
  2. Step 2: Pour 1 cup red wine and 1 cup water into the pan around the lamb, cover tightly with foil, and slow-cook in the oven for 4 hours until the meat is tender and falling off the bone.
  3. Step 3: Meanwhile, prepare the mint sauce by combining 1/2 cup chopped fresh mint leaves, 1/4 cup Greek yogurt, 2 tbsp lemon juice, and 1 tsp honey in a bowl. Stir until smooth and refrigerate until serving.
  4. Step 4: Once the lamb is cooked, remove from oven and let rest for 15 minutes. Carve and serve with a generous dollop of the mint sauce alongside steamed vegetables or roasted potatoes.

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Native Pepperberry and Mint Sauce 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 Native Pepperberry and Mint Sauce?

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 Native Pepperberry and Mint Sauce?

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 Native Pepperberry and Mint Sauce 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 Native Pepperberry and Mint Sauce?

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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