Slow-Roasted Lamb Shoulder with Lemon Myrtle and Olive Salsa

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

Juicy slow-roasted lamb shoulder infused with fragrant lemon myrtle, served alongside a zesty olive and caper salsa for a fresh Australian-inspired meal. This australian-inspired lamb ready in about 200 minutes blends lamb shoulder bone-in, lemon myrtle powder, olive oil 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 450 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.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs bone-in lamb shoulder and rub evenly with 2 tbsp lemon myrtle powder, 2 tsp sea salt, 1 tsp black pepper, and 3 tbsp olive oil. Insert 6 sliced garlic cloves into small slits all over the lamb.
  2. Step 2: Place the lamb in a roasting pan, cover loosely with foil, and roast for 3 hours until tender and easily pulled apart with a fork.
  3. Step 3: While lamb roasts, combine 1 cup chopped green olives, 2 tbsp rinsed capers, 1/4 cup chopped parsley, 1 tbsp lemon zest, and 2 tbsp lemon juice in a bowl. Stir well and set aside to let flavors meld.
  4. Step 4: Remove lamb from oven and let rest for 15 minutes. Shred the meat into large chunks and spoon the olive and caper salsa on top just before serving.

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Lemon Myrtle and Olive Salsa take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Lamb Shoulder with Lemon Myrtle and Olive Salsa?

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-Roasted Lamb Shoulder with Lemon Myrtle and Olive Salsa?

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 Lemon Myrtle and Olive Salsa 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 Lemon Myrtle and Olive Salsa?

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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