Slow-Cooked Lamb with Bush Tomato and Kakadu Plum Sauce

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

A rich and tender slow-cooked lamb shoulder served with a tangy sauce made from Australian bush tomatoes and Kakadu plum, highlighting native flavors. This australian-inspired lamb ready in about 210 minutes blends lamb shoulder, 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 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: 190 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 325°F. Rub 3 lbs lamb shoulder with 3 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Heat a large oven-safe pot over medium-high heat. Add the lamb shoulder and sear on all sides for 6-8 minutes until deeply browned. Remove lamb and set aside.
  3. Step 3: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sautéing over medium heat for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1/2 cup dried bush tomatoes and cook for 2 minutes to rehydrate.
  5. Step 5: Return the lamb to the pot, add 2 cups beef broth, 1/3 cup Kakadu plum puree, and 2 sprigs fresh rosemary.
  6. Step 6: Cover the pot with a tight-fitting lid and transfer to the oven. Slow-cook for 3 hours until the lamb is fork-tender.
  7. Step 7: Remove lamb from the pot and rest for 15 minutes. Meanwhile, simmer the cooking liquid on the stovetop over medium heat for 10 minutes until the sauce thickens and coats the back of a spoon.
  8. Step 8: Slice the lamb and serve drizzled with the bush tomato and Kakadu plum sauce.

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Frequently asked questions

How long does Slow-Cooked Lamb with Bush Tomato and Kakadu Plum Sauce take to make?

Total time is about 210 minutes (20 min prep + 190 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 with Bush Tomato and Kakadu Plum 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 with Bush Tomato and Kakadu Plum 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 with Bush Tomato and Kakadu Plum 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 with Bush Tomato and Kakadu Plum 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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