Slow-Roasted Lamb Shoulder with Bush Tomato and Garlic Confit

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and tender lamb shoulder slow-roasted with native bush tomato paste and garlic confit, offering deep, earthy flavors from the Australian outback. This Australian-inspired slow-cooker recipe, ready in about 300 minutes, pairs lamb shoulder, bush tomato paste, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 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: 45 min Cook: 255 min Serves 6 Australian cuisine 590 cal/serving

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Ingredients

1.5 kg, bone-in lamb shoulder
3 tbsp bush tomato paste
10, peeled garlic cloves
1/2 cup olive oil
3 fresh rosemary sprigs
2 tsp sea salt
1 tsp black pepper
1 cup water

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Instructions

Step 1: Preheat oven to 300°F (150°C). In a small saucepan, combine 10 peeled garlic cloves with 1/2 cup olive oil and gently simmer over low heat for 30 minutes until garlic is soft and golden; remove from heat and set aside as garlic confit.
Step 2: Rub 3 tbsp bush tomato paste evenly over the entire 1.5 kg lamb shoulder. Season the lamb generously with 2 tsp sea salt and 1 tsp black pepper.
Step 3: Place the lamb shoulder in a roasting pan, tuck in 3 fresh rosemary sprigs around it, and pour 1 cup water into the base of the pan to keep moisture.
Step 4: Cover the roasting pan tightly with foil and roast in the preheated oven for 4 hours until the meat is very tender and falling off the bone.
Step 5: Remove foil and baste the lamb with the garlic confit oil. Turn oven to 425°F (220°C) and roast uncovered for an additional 15 minutes to develop a caramelized crust.
Step 6: Rest the lamb for 15 minutes before carving. Serve with the garlic confit cloves spooned over the top alongside roasted seasonal vegetables.