Slow-Roasted Lamb Shoulder with Wattleseed and Bush Tomato Relish

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender slow-roasted Australian lamb shoulder paired with a tangy bush tomato and wattleseed relish, showcasing native flavors. This Australian-inspired lamb recipe, ready in about 235 minutes, pairs lamb shoulder, olive oil, 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.

Ingredients

• 3 lbs boneless lamb shoulder
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tsp dried wattleseed
• 1/4 cup dried bush tomatoes
• 1 small, finely chopped red onion
• 3 tbsp red wine vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 2 tbsp chopped fresh parsley

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs boneless lamb shoulder with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp dried wattleseed evenly, then place in a roasting pan.
2. Step 2: Cover the lamb tightly with foil and roast in the oven for 3 1/2 to 4 hours until the meat is very tender and pulls apart easily.
3. Step 3: While the lamb roasts, soak 1/4 cup dried bush tomatoes in 1/4 cup warm water for 20 minutes until softened, then finely chop.
4. Step 4: In a small saucepan, combine the chopped bush tomatoes, 1 small finely chopped red onion, 3 tbsp red wine vinegar, 1 tbsp brown sugar, and 2 tbsp chopped fresh parsley. Simmer on low for 10 minutes until thickened into a relish.
5. Step 5: Shred the lamb once cooked and serve with the warm bush tomato and wattleseed relish spooned over the top.