Slow-Roasted Lamb Shoulder with Pepperberry and Rosemary
Succulent slow-roasted Australian lamb shoulder infused with native Tasmanian pepperberry and fresh rosemary, served with roasted root vegetables. This australian-inspired lamb ready in about 290 minutes pairs lamb shoulder, bone-in, Tasmanian pepperberry, ground, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, bone-in
- 2 tsp Tasmanian pepperberry, ground
- 3 tbsp, chopped fresh rosemary
- 6, minced garlic cloves
- 3 tbsp olive oil
- 1 tbsp sea salt
- 3 medium, peeled and cut into 2-inch pieces carrots
- 3 medium, peeled and cut into 2-inch pieces parsnips
- 2 medium, quartered red onions
- 1 cup vegetable stock
Instructions
- Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tsp ground Tasmanian pepperberry, 3 tbsp chopped fresh rosemary, 6 minced garlic cloves, 3 tbsp olive oil, and 1 tbsp sea salt to make a paste. Rub this mixture all over the 3 lbs lamb shoulder.
- Step 2: Place the lamb shoulder in a roasting pan and surround with 3 peeled and chopped carrots, 3 peeled and chopped parsnips, and 2 quartered red onions. Pour 1 cup vegetable stock into the pan.
- Step 3: Cover the roasting pan tightly with foil and slow roast in the oven for 4 to 4.5 hours until the lamb is tender and falling off the bone.
- Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to crisp the exterior and caramelize the vegetables.
- Step 5: Let the lamb rest for 10 minutes before slicing and serve with the roasted vegetables and pan juices.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Pepperberry and Rosemary take to make?
Total time is about 290 minutes (20 min prep + 270 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 Pepperberry and Rosemary?
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 lamb shoulder, bone-in from drying out.
Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Pepperberry and Rosemary?
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 Pepperberry and Rosemary 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 Pepperberry and Rosemary?
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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