Slow-Roasted Lamb Shoulder with Rosemary and Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

Tender Australian lamb shoulder slow-roasted with fresh rosemary, paired with a tangy bush tomato chutney that adds a burst of native flavor and sweetness. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, fresh rosemary sprigs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 240 min Serves 6 Australian cuisine 550 cal/serving

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Ingredients

4 lbs, bone-in lamb shoulder
4 fresh rosemary sprigs
6, minced garlic cloves
3 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 cup (store-bought or homemade) bush tomato chutney

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Instructions

Step 1: Preheat your oven to 300°F. Pat dry 4 lbs bone-in lamb shoulder and place it on a roasting tray.
Step 2: In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 4 fresh rosemary sprigs (leaves stripped and chopped), 2 tsp sea salt, and 1 tsp black pepper. Rub this mixture all over the lamb shoulder.
Step 3: Cover the lamb loosely with aluminum foil and slow roast in the oven for 4 hours until the meat is fall-apart tender.
Step 4: Remove the foil in the last 30 minutes of cooking to allow the exterior to brown and crisp slightly.
Step 5: Let the lamb rest for 15 minutes before carving. Serve with 1 cup bush tomato chutney spooned alongside to complement the rich flavors.