Slow-Roasted Lamb Shoulder with Macadamia and Lemon Myrtle Rub

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Succulent lamb shoulder rubbed with crushed macadamia nuts and fragrant lemon myrtle, slow-roasted until meltingly tender. This Australian-inspired slow-cooker recipe, ready in about 275 minutes, pairs lamb shoulder, macadamia nuts, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1/2 cup, finely chopped macadamia nuts
• 2 tsp lemon myrtle powder
• 2 tsp sea salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 4, thinly sliced garlic cloves
• 3 fresh rosemary sprigs

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Mix 1/2 cup finely chopped macadamia nuts, 2 tsp lemon myrtle powder, 2 tsp sea salt, 1 tsp ground black pepper, and 3 tbsp olive oil into a coarse paste.
2. Step 2: Pat dry the 3 lbs bone-in lamb shoulder and rub the macadamia and lemon myrtle mixture all over, pressing into the meat. Make small incisions and insert 4 thinly sliced garlic cloves and tuck in 3 rosemary sprigs.
3. Step 3: Place lamb in a roasting pan and cover loosely with foil. Roast in the oven for 4 hours until the meat is tender and falling off the bone.
4. Step 4: Remove foil, increase oven temperature to 425°F, and roast for an additional 15 minutes to crisp the exterior.
5. Step 5: Let rest for 15 minutes before slicing and serving with pan juices.