Slow-Roasted Lamb with Tasmanian Pepperberry and Rosemary

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

Tender Australian lamb shoulder slow-roasted with native Tasmanian pepperberry and fresh rosemary for a fragrant, savory roast. This australian-inspired lamb ready in about 215 minutes pairs lamb shoulder, crushed dried Tasmanian pepperberry, fresh rosemary sprigs 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: 15 min Cook: 200 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Score the fat on a 4 lb lamb shoulder and rub with 4 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, and 2 tsp crushed Tasmanian pepperberry.
  2. Step 2: Insert 6 sliced garlic cloves and tuck 4 fresh rosemary sprigs under the lamb’s surface.
  3. Step 3: Place lamb in a roasting pan and add 1 cup water or broth to the base to keep moist.
  4. Step 4: Cover loosely with foil and roast for 3 hours, basting every hour with pan juices, until the meat is tender and falling apart.
  5. Step 5: Remove foil and roast uncovered for an additional 20 minutes to crisp the exterior.
  6. Step 6: Rest the lamb for 15 minutes before slicing and serving with pan juices.

Frequently asked questions

How long does Slow-Roasted Lamb with Tasmanian Pepperberry and Rosemary take to make?

Total time is about 215 minutes (15 min prep + 200 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 Rosemary?

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 lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb with Tasmanian Pepperberry and Rosemary?

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 Rosemary 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 Rosemary?

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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