Name: Slow-cooked lamb shoulder with black garlic and mint persillade
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6-8
Ingredients: 4 black garlic bulbs, halved horizontally; 1.8 kg lamb shoulder, bone attached; 2 tbsp extra-virgin olive oil; 500 ml (2 cups) beef stock; Mint leaves and pea tendrils, to serve; Mint persillade; 1 cup each (loosely packed) flat-leaf parsley and mint, coarsely chopped; ¼ cup chopped chives; 5 garlic cloves, chopped; 2 tsp lemon zest; 60 ml (¼ cup) lemon juice; 4 anchovy fillets; 1 tbsp salted capers; 125 ml (½ cup) extra-virgin olive oil

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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Ingredients

4 black garlic bulbs, halved horizontally

1.8 kg lamb shoulder, bone attached

2 tbsp extra-virgin olive oil

500 ml (2 cups) beef stock

Mint leaves and pea tendrils, to serve

Mint persillade

1 cup each (loosely packed) flat-leaf parsley and mint, coarsely chopped

¼ cup chopped chives

5 garlic cloves, chopped

2 tsp lemon zest

60 ml (¼ cup) lemon juice

4 anchovy fillets

1 tbsp salted capers

125 ml (½ cup) extra-virgin olive oil

Method

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).
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

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