Slow-Roasted Lamb with Lemon Myrtle and Pepperberry Rub

By · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted Australian lamb shoulder infused with native lemon myrtle and pepperberry for a fragrant and flavorful roast. This australian-inspired lamb ready in about 215 minutes pairs boneless lamb shoulder, lemon myrtle powder, ground Tasmanian pepperberry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 195 min Serves 6 Australian cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tbsp lemon myrtle powder, 1 tbsp ground Tasmanian pepperberry, 2 tsp sea salt, and 4 minced garlic cloves.
  2. Step 2: Rub 3 lbs boneless lamb shoulder thoroughly with 3 tbsp olive oil, then massage the lemon myrtle and pepperberry spice mixture evenly all over the lamb.
  3. Step 3: Place the lamb in a roasting pan with 1 cup water at the bottom to keep moist. Scatter 2 tbsp chopped fresh rosemary on top.
  4. Step 4: Cover the roasting pan tightly with foil and slow roast in the oven for 3 hours until the lamb is fork-tender and the internal temperature reaches 195°F.
  5. Step 5: Remove foil and roast uncovered for an additional 15 minutes to brown the exterior. Let rest for 15 minutes before slicing and serving.

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Frequently asked questions

How long does Slow-Roasted Lamb with Lemon Myrtle and Pepperberry Rub 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 Myrtle and Pepperberry Rub?

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 boneless lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb with Lemon Myrtle and Pepperberry Rub?

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 Pepperberry Rub 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 Pepperberry Rub?

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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