Slow-Roasted Lamb with Bush Tomato and Pepperberry Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender slow-roasted Australian lamb shoulder served with a rich sauce featuring native bush tomatoes and pepperberries for a bold, earthy flavor. This Australian-inspired lamb recipe, ready in about 200 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 520 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
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup, chopped dried bush tomatoes
• 1 tbsp, crushed dried pepperberries
• 1 cup red wine
• 1 cup beef broth
• 4, minced garlic cloves
• 2 sprigs fresh rosemary
• 2 tbsp butter
• 1 tsp (optional, for thickening) cornstarch

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 (150°C). Rub 3 lbs boneless lamb shoulder with 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper evenly.
2. Step 2: Place the lamb in a roasting pan with 4 minced garlic cloves and 2 sprigs fresh rosemary. Roast uncovered for 3 hours until the meat is tender and pulls apart easily.
3. Step 3: While the lamb roasts, soak 1/2 cup chopped dried bush tomatoes and 1 tbsp crushed dried pepperberries in 1 cup red wine for 30 minutes to rehydrate.
4. Step 4: After soaking, transfer the bush tomato and pepperberry mixture with the wine into a saucepan. Add 1 cup beef broth and bring to a simmer over medium heat, reducing by half, about 15 minutes.
5. Step 5: Strain the sauce through a fine sieve, return to heat, and whisk in 2 tbsp butter. If needed, stir in 1 tsp cornstarch dissolved in 1 tbsp cold water, cooking until the sauce thickens and coats the back of a spoon.
6. Step 6: Slice or shred the lamb and serve drizzled generously with the bush tomato and pepperberry sauce.