Slow-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze
Tender Australian lamb shoulder slow-roasted with fragrant aniseed myrtle and finished with a sweet and tangy quandong glaze. This australian-inspired lamb ready in about 215 minutes pairs bone-in lamb shoulder, minced garlic cloves, olive oil 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
- 3 lbs bone-in lamb shoulder
- 2 tbsp crushed aniseed myrtle leaves (fresh or dried)
- 5 cloves minced garlic cloves
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup quandong jam
- 2 tbsp red wine vinegar
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 300°F. In a small bowl, mix 3 tbsp olive oil, 2 tbsp crushed aniseed myrtle, 5 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper to form a paste. Rub this mixture all over the 3 lbs lamb shoulder.
- Step 2: Place the lamb in a roasting pan, cover tightly with foil, and slow roast in the oven for 3 hours until very tender.
- Step 3: While the lamb roasts, combine 1/2 cup quandong jam, 2 tbsp red wine vinegar, and 1/4 cup water in a small saucepan. Simmer over medium heat for 8-10 minutes until the glaze thickens slightly.
- Step 4: Remove the lamb from the oven, discard foil, and brush the lamb generously with the quandong glaze. Increase oven temperature to 425°F and roast uncovered for 15 minutes until the glaze caramelizes.
- Step 5: Rest the lamb for 10 minutes before slicing and serving with remaining glaze.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze take to make?
Total time is about 215 minutes (20 min prep + 195 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-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze?
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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze?
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-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze 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-Roasted Lamb Shoulder with Aniseed Myrtle and Quandong Glaze?
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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