Slow-Cooked Lamb with Wattleseed and Davidson's Plum Sauce
Fall-apart tender lamb slow-cooked with fragrant wattleseed and served with a vibrant, tangy Davidson's plum sauce inspired by Australian bush flavors. This australian-inspired slow cooker ready in about 230 minutes blends lamb shoulder, boneless, ground wattleseed, 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 420 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.
Ingredients
- 3 lbs lamb shoulder, boneless
- 2 tbsp ground wattleseed
- 4 garlic cloves, minced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 cups beef broth
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup Davidson's plum jam
- 2 tbsp red wine vinegar
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs boneless lamb shoulder evenly with 2 tbsp ground wattleseed, 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves.
- Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb on all sides until browned, about 3 minutes per side.
- Step 3: Remove lamb and sauté 1 large chopped onion and 2 chopped medium carrots in the same pot for 5 minutes until softened.
- Step 4: Return lamb to the pot and add 2 cups beef broth. Cover with a lid and place in the oven to slow-cook for 3 to 3.5 hours until lamb is tender and falls apart easily.
- Step 5: While lamb cooks, combine 1/2 cup Davidson's plum jam, 2 tbsp red wine vinegar, and 1/4 cup water in a small saucepan. Simmer over low heat for 10 minutes until sauce thickens slightly.
- Step 6: Remove lamb from oven and shred with two forks. Drizzle with Davidson's plum sauce before serving.
Frequently asked questions
How long does Slow-Cooked Lamb with Wattleseed and Davidson's Plum Sauce take to make?
Total time is about 230 minutes (20 min prep + 210 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 Wattleseed and Davidson's 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 Wattleseed and Davidson's 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 Wattleseed and Davidson's 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 Wattleseed and Davidson's Plum Sauce?
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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