Slow-Roasted Lamb Shoulder with Bush Tomato and Garlic Confit

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 300 minutes pairs bone-in lamb shoulder, bush tomato paste, peeled 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Rest the lamb for 15 minutes before carving. Serve with the garlic confit cloves spooned over the top alongside roasted seasonal vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Bush Tomato and Garlic Confit take to make?

Total time is about 300 minutes (45 min prep + 255 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 Bush Tomato and Garlic Confit?

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 Bush Tomato and Garlic Confit?

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 Bush Tomato and Garlic Confit 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 Bush Tomato and Garlic Confit?

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.

Related recipes