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
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.

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Mint persillade



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.


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.


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).


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