Slow-Roasted Lamb with Lemon and Pepperberry Glaze
Tender Australian lamb shoulder slow-roasted and finished with a tangy glaze made from native pepperberries and fresh lemon zest. This australian-inspired slow cooker ready in about 215 minutes pairs bone-in lamb shoulder, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1.5 kg, bone-in lamb shoulder
- 2 tsp sea salt
- 1 tsp, freshly ground black pepper
- 1 tbsp, crushed dried pepperberries
- 2 tsp, finely grated lemon zest
- 3 tbsp, freshly squeezed lemon juice
- 4 tbsp olive oil
- 4, minced garlic cloves
- 2 tbsp, chopped fresh rosemary
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg bone-in lamb shoulder with 2 tsp sea salt, 1 tsp black pepper, 4 tbsp olive oil, 4 minced garlic cloves, and 2 tbsp chopped fresh rosemary.
- Step 2: Place the lamb on a roasting rack in a baking pan and roast uncovered for 3 hours until the meat is very tender.
- Step 3: Meanwhile, prepare the glaze by mixing 1 tbsp crushed dried pepperberries, 2 tsp finely grated lemon zest, and 3 tbsp freshly squeezed lemon juice.
- Step 4: After 3 hours, brush the glaze over the lamb and increase oven temperature to 425°F (220°C). Roast for an additional 15 minutes until the glaze caramelizes and the edges crisp slightly.
- Step 5: Remove from oven and let rest for 15 minutes before slicing thinly to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb with Lemon and Pepperberry Glaze take to make?
Total time is about 215 minutes (20 min prep + 195 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 with Lemon and Pepperberry Glaze?
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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Lamb with Lemon and Pepperberry Glaze?
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 with Lemon and Pepperberry Glaze 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 with Lemon and Pepperberry Glaze?
Australian slow cooker 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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