Slow-Roasted Lamb with Wattleseed and Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender slow-roasted Australian lamb infused with earthy wattleseed, served alongside a medley of caramelized root vegetables. This Australian-inspired lamb recipe, ready in about 230 minutes, pairs bone-in lamb shoulder, ground wattleseed, 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 2 tbsp ground wattleseed
• 4, minced garlic cloves
• 3 rosemary sprigs
• 4 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 2 medium, peeled and cut into 2-inch chunks sweet potatoes
• 1 large, cut into wedges red onion

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder with 2 tbsp ground wattleseed, 4 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil. Tuck 3 rosemary sprigs under the lamb.
2. Step 2: Place the lamb in a roasting pan and roast uncovered for 3 to 3.5 hours until the meat is tender and easily pulls apart.
3. Step 3: Halfway through roasting, toss 3 peeled and chunked carrots, 2 peeled parsnips, 2 peeled sweet potatoes, and 1 large red onion cut into wedges with 2 tbsp olive oil and a pinch of salt and pepper. Spread vegetables around the lamb to roast and caramelize.
4. Step 4: Remove lamb and vegetables from oven, let lamb rest for 15 minutes before carving. Serve lamb shred-style with the roasted vegetables alongside for a hearty meal.