Slow-Roasted Lamb with Lemon Myrtle and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb shoulder slow-roasted with lemon myrtle and garlic to create a fragrant, tender centerpiece perfect for family dinners. This australian-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, crushed lemon myrtle dried leaves, thinly sliced garlic cloves 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

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Using a sharp knife, make small incisions all over the 1.5 kg lamb shoulder and insert 6 thinly sliced garlic cloves evenly.
  2. Step 2: Rub the lamb all over with 3 tbsp olive oil, 2 tbsp crushed dried lemon myrtle leaves, 2 tsp sea salt, 1 tsp black pepper, and 1 tbsp lemon zest, ensuring an even coating.
  3. Step 3: Place the lamb in a roasting pan with 2 sprigs of fresh rosemary and pour 1 cup of water into the base of the pan to keep it moist.
  4. Step 4: Cover the lamb loosely with foil and roast for 3 to 3.5 hours, basting every hour with pan juices, until the meat is fork-tender and falling off the bone.
  5. Step 5: Remove the foil for the last 30 minutes of cooking to allow the exterior to brown and develop a fragrant crust.
  6. Step 6: Let the lamb rest for 15 minutes before carving and serving with roasted vegetables or a fresh salad.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Lamb with Lemon Myrtle and Garlic take to make?

Total time is about 230 minutes (20 min prep + 210 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 Myrtle and Garlic?

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 Myrtle and Garlic?

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 Myrtle and Garlic 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 Myrtle and Garlic?

Australian lamb 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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