Slow-Cooked Lamb with Lemon Myrtle and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent lamb shoulder slow-cooked with native lemon myrtle and served alongside caramelized roasted root vegetables. This australian-inspired slow cooker 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb with Lemon Myrtle and Roasted Vegetables take to make?

Total time is about 230 minutes (20 min prep + 210 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 with Lemon Myrtle and Roasted Vegetables?

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 lamb shoulder, bone-in from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Lemon Myrtle and Roasted Vegetables?

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 Lemon Myrtle and Roasted Vegetables 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 Lemon Myrtle and Roasted Vegetables?

Australian slow cooker 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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