Slow-Roasted Lamb Shoulder with Aniseed Myrtle and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Succulent slow-roasted lamb shoulder seasoned with Australian aniseed myrtle, served alongside caramelized roasted root vegetables. This Australian-inspired slow-cooker recipe, ready in about 280 minutes, pairs lamb shoulder, aniseed myrtle, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 4 lbs, bone-in lamb shoulder
• 2 tbsp, ground aniseed myrtle
• 4, minced garlic cloves
• 4 tbsp olive oil
• 3 large, peeled and cut into 2-inch pieces carrots
• 3 large, peeled and cut into 2-inch pieces parsnips
• 2 medium, peeled and cut into 2-inch pieces sweet potatoes
• 2 tbsp, chopped fresh rosemary
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water or stock

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Instructions

1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 2 tbsp ground aniseed myrtle, 4 minced garlic cloves, 4 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a paste.
2. Step 2: Rub the aniseed myrtle paste all over the 4 lb lamb shoulder, coating evenly.
3. Step 3: Place lamb in a large roasting pan and surround with 3 large peeled and chopped carrots, 3 large peeled and chopped parsnips, and 2 medium peeled and chopped sweet potatoes.
4. Step 4: Sprinkle 2 tbsp chopped fresh rosemary over the vegetables and drizzle with 1 tbsp olive oil. Pour 1 cup water or stock into the roasting pan.
5. Step 5: Cover the roasting pan tightly with foil and roast in the oven for 4 hours until the lamb is very tender and falling off the bone.
6. Step 6: Remove foil and increase oven temperature to 425°F (220°C). Roast for an additional 20 minutes uncovered to brown the lamb and caramelize the vegetables.
7. Step 7: Let the lamb rest for 15 minutes before carving and serving with the roasted root vegetables.