Slow-Roasted Lamb Shoulder with Wattleseed and Bush Tomato

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

A hearty slow-roasted lamb shoulder infused with aromatic Australian wattleseed and bush tomato chutney that adds deep, earthy sweetness. This Australian-inspired lamb recipe, ready in about 230 minutes, pairs lamb shoulder, wattleseed ground, salt 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.

Prep: 20 min Cook: 210 min Serves 6 Australian cuisine 450 cal/serving

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Ingredients

3 lbs lamb shoulder
2 tbsp wattleseed ground
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
4 cloves, minced garlic cloves
1 large, sliced onion
1 cup bush tomato chutney
1 cup beef broth
2 sprigs fresh rosemary

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder all over with 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tbsp ground wattleseed, massaging the seasonings into the meat.
Step 2: Heat a large oven-safe pan over medium-high heat and sear the lamb shoulder for 4 minutes per side until golden brown. Remove and set aside.
Step 3: In the same pan, sauté 4 minced garlic cloves and 1 large sliced onion for 3-4 minutes until fragrant and softened.
Step 4: Return the lamb to the pan, add 1 cup beef broth, 1 cup bush tomato chutney, and 2 sprigs fresh rosemary. Cover with foil and roast in the oven for 3.5 hours until the lamb is tender and falling apart.
Step 5: Remove the lamb from the oven and let rest for 15 minutes before shredding and serving with the pan juices and chutney.