Recipes

Slow-cooked lamb shoulder with black garlic and mint persillade

A timeless slow-cooked lamb recipe that hits all the right high notes.
Slow-cooked l;amb shoulder recipe with black garlic and mint persillade on pink dish with white and orange check napkin and two grapefruit palomas with burnt grapefruit and a sprig of rosemary.Ben Dearnley
6-8
15M
4H
4H 15M

The transformative power of time and black garlic do all the heavy lifting in this flavour-packed lamb shoulder recipe. It’s a lamb recipe that belongs on any Sunday lunch table or festive feast. Serve with fresh bread to mop up all the juice.

Looking for more slow-cooked lamb recipes?

Ingredients

Mint persillade

Method

1

Preheat oven to 200°C fan-forced. Squeeze cloves from 1 bulb of black garlic into a bowl and mash with a fork. Rub mixture all over lamb, drizzle with oil and season. Pour beef stock into a deep-sided pan, add lamb and remaining garlic, and cover with foil. Reduce oven to 140˚C fan-forced and bake for 4 hours, basting occasionally with pan juices.

2

Meanwhile, for persillade, place ingredients in a food processor and pulse, scraping sides occasionally, until a pesto-like consistency forms. Season and set aside, covered.

3

Remove lamb from oven and rest for 15 minutes. The lamb is ready when it comes away from the bone easily. Place lamb on a large platter and spoon over pan juices and mint persillade. To serve, scatter with mint leaves and pea tendrils.

This recipe also calls for resting (see method).

Note

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