Slow-Roasted Lamb with Tasmanian Pepperberry and Mint
This slow-roasted lamb shoulder is seasoned with Tasmanian pepperberry and fresh mint, yielding a tender, aromatic dish inspired by Australian flavors. This australian-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, Tasmanian pepperberry powder, finely chopped fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, bone-in lamb shoulder
- 2 tsp Tasmanian pepperberry powder
- 1/4 cup, finely chopped fresh mint leaves
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 1 tbsp lemon zest
Instructions
- Step 1: Preheat your oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp olive oil, 1 tbsp sea salt, 1 tsp ground black pepper, and 2 tsp Tasmanian pepperberry powder.
- Step 2: Mix 4 minced garlic cloves, 1/4 cup finely chopped fresh mint leaves, and 1 tbsp lemon zest together, then press this herb mixture evenly over the lamb’s surface.
- Step 3: Place the lamb in a roasting pan and cover loosely with foil. Roast in the oven for 3 to 3 1/2 hours, basting every hour with the pan juices, until the meat is fork-tender and pulls apart easily.
- Step 4: Remove the foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to crisp the exterior.
- Step 5: Let the lamb rest for 15 minutes before slicing and serving with pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb with Tasmanian Pepperberry and Mint 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 Tasmanian Pepperberry and Mint?
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 Tasmanian Pepperberry and Mint?
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 Tasmanian Pepperberry and Mint 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 Tasmanian Pepperberry and Mint?
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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