Slow-Cooked Lamb with Lemon Myrtle and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Succulent lamb shoulder slow-cooked with native lemon myrtle and served alongside caramelized roasted root vegetables. This Australian-inspired slow-cooker recipe, ready in about 230 minutes, pairs lamb shoulder, bone-in, lemon myrtle powder, garlic cloves, minced 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 lamb shoulder, bone-in
• 2 tbsp lemon myrtle powder
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 3 medium carrots, peeled and cut into 2-inch chunks
• 2 medium sweet potatoes, peeled and chopped into 2-inch pieces
• 1 large red onion, quartered
• 2 rosemary sprigs
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg lamb shoulder with 2 tbsp lemon myrtle powder, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper, coating evenly.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shoulder on all sides for 5-6 minutes until browned and caramelized.
3. Step 3: Remove lamb and set aside. Add 3 chopped carrots, 2 chopped sweet potatoes, and 1 quartered red onion to the pot; sauté in remaining 2 tbsp olive oil for 5 minutes until slightly softened.
4. Step 4: Place the lamb back on top of vegetables, tuck 2 rosemary sprigs around it, pour 1 cup water into the pot, cover with a lid, and transfer to the oven.
5. Step 5: Slow cook for 3.5 hours until lamb is fork-tender and vegetables are caramelized, basting occasionally with pan juices.
6. Step 6: Remove lamb and let rest 10 minutes before slicing and serving with roasted vegetables.