Slow-Roasted Lamb with Rosemary and Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted lamb shoulder paired with a sweet and tangy bush tomato chutney inspired by Australian native flavors. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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: 240 min Serves 6 Australian cuisine 540 cal/serving

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Ingredients

3 lbs, bone-in lamb shoulder
3 tbsp, chopped fresh rosemary
5 cloves, minced garlic cloves
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 cup, chopped dried bush tomatoes
1/2 cup apple cider vinegar
1/3 cup brown sugar
1 medium, finely chopped yellow onion
1 tbsp, grated ginger
1/2 cup water

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Instructions

Step 1: Preheat oven to 300°F. Mix 4 tbsp olive oil, 3 tbsp chopped rosemary, 5 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub mixture all over 3 lbs bone-in lamb shoulder.
Step 2: Place lamb in a roasting pan, cover loosely with foil, and roast for 3.5 to 4 hours until meat is tender and pulls easily with a fork.
Step 3: Meanwhile, combine 1 cup chopped dried bush tomatoes, 1/2 cup apple cider vinegar, 1/3 cup brown sugar, 1 finely chopped yellow onion, 1 tbsp grated ginger, and 1/2 cup water in a saucepan. Simmer over low heat for 45 minutes until thickened into a chutney.
Step 4: Remove lamb from oven and let rest for 15 minutes before slicing. Serve with warm bush tomato chutney spooned over the top.