Slow-Roasted Lamb with Caramelized Black Garlic & Crispy Potatoes
This is not just slow-roasted lamb — it’s next-level comfort food.
A succulent lamb shoulder is rubbed with Noosa Black Garlic Caramelised Black Garlic Paste, smoked paprika, rosemary and oregano, then roasted low and slow until the meat becomes tender enough to fall apart with a fork.
Served alongside golden duck fat potatoes seasoned with Noosa Black Garlic Salt, this dish delivers rich flavour, crispy textures and deep savoury umami in every bite.
Perfect for weekend entertaining, family feasts or a special Sunday roast, this recipe turns simple ingredients into something truly memorable.
Recipe Details
Serves: 4–6
Prep time: 15 minutes
Cook time: 3–4 hours
Ingredients
For the Black Garlic Lamb Shoulder
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1.5–2 kg lamb shoulder, deboned
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2 tbsp Noosa Black Garlic Caramelized Black Garlic Paste
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1 tbsp smoked paprika
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh oregano, finely chopped
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1 tsp sea salt
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½ tsp cracked black pepper
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2 tbsp extra virgin olive oil
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1 cup dry white wine or stock
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1 lemon, cut into wedges
For the Duck Fat Potatoes
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1.5 kg waxy potatoes (such as Dutch creams), peeled and halved
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4 tbsp duck fat
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2 tsp bicarbonate of soda
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1 tsp Noosa Black Garlic Salt
Method
1. Preheat the oven
Preheat your oven to 160°C (fan-forced).
2. Prepare the black garlic rub
In a bowl, combine:
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Noosa Black Garlic Caramelised Black Garlic Paste
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smoked paprika
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chopped rosemary and oregano
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sea salt and cracked pepper
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olive oil
Mix to form a rich, aromatic paste.
3. Season the lamb
Pat the lamb shoulder dry with paper towel.
Massage the black garlic rub generously over the entire lamb.
Place the lamb into a deep roasting tray.
Pour the white wine or stock around the lamb (not over the top) to help create flavourful pan juices.
Cover tightly with foil.
4. Slow roast
Roast for 3–3.5 hours, until the lamb is tender and easily pulls apart with a fork.
Remove the foil for the final 20 minutes to allow the surface to caramelise and deepen in flavour.
5. Prepare the potatoes
Bring a large pot of water to the boil and add the bicarbonate of soda.
Add the potatoes and boil for 10 minutes.
Drain well, then shake the potatoes in the colander to rough up the edges — this creates extra crispy surfaces.
6. Roast the duck fat potatoes
Increase oven temperature to 200°C.
Place the duck fat into a roasting tray and heat in the oven until hot.
Add the potatoes and toss to coat.
Roast for 45–50 minutes, turning once, until deeply golden and crispy.
Finish with a generous sprinkle of Noosa Black Garlic Salt.
7. Rest and serve
Allow the lamb to rest for 15 minutes before serving.
Pull the lamb into large pieces and spoon over the rich roasting juices.
Serve with the crispy duck fat potatoes and a squeeze of fresh lemon to brighten the flavours.
Serving Suggestions
This slow-roasted lamb dish pairs beautifully with:
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roasted seasonal vegetables
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simple green salad
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grilled asparagus
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warm flatbread
For drinks, try Shiraz, Grenache or a bold GSM blend.
Why Black Garlic Works So Well with Lamb
Noosa Black Garlic Caramelised Black Garlic Paste adds deep umami flavour with hints of balsamic sweetness and caramelised richness.
Combined with herbs and slow roasting, it enhances the natural flavour of lamb while creating an incredibly aromatic crust.
Finished with Black Garlic Salt, the dish gains an extra layer of savoury complexity that elevates the entire meal.