Tender Roast Lamb with Noosa Black Garlic & Silky Cauliflower Purée
Few dishes rival the comfort of a perfectly roasted lamb — but Black Garlic Roast Lamb takes this classic to another level.
A boneless leg of lamb is rubbed with Noosa Black Garlic Caramelized Black Garlic Paste, rosemary and olive oil, then roasted until beautifully tender and aromatic. The sweet, umami depth of black garlic pairs perfectly with lamb’s rich flavour.
Served over a smooth cauliflower purée, this dish delivers all the comfort of a traditional roast with a lighter, low-carb twist. The result is a beautifully balanced plate that’s rich, savoury and incredibly satisfying.
Perfect for Sunday roasts, dinner parties or special family meals.
Recipe Details
Serves: 4–6
Prep time: 15 minutes
Cook time: 80–90 minutes
Ingredients
Black Garlic Roast Lamb
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1.5–2 kg boneless leg of lamb (or lamb shoulder)
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2 tsp Noosa Black Garlic Caramelized Black Garlic Paste
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2 tbsp extra virgin olive oil (ideally Noosa Black Garlic Extra Virgin Olive Oil)
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2 tbsp fresh rosemary leaves, finely chopped
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1 tsp sea salt (or Noosa Black Garlic Salt)
Cauliflower Purée
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1 large cauliflower, chopped (or 1 bag cauliflower rice)
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1 L chicken stock
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50 g butter
Method
1. Preheat the oven
Preheat your oven to 180°C (350°F).
2. Prepare the black garlic rub
In a small bowl, combine:
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Noosa Black Garlic Caramelised Black Garlic Paste
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olive oil
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chopped rosemary
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sea salt
Mix well to create a fragrant, savoury paste.
3. Season the lamb
Place the lamb into a roasting tray.
Rub the black garlic mixture evenly over the entire surface of the lamb, ensuring it is well coated.
4. Roast the lamb
Roast the lamb in the oven for 80–90 minutes, depending on your preferred level of doneness.
Remove from the oven and allow the lamb to rest for 10–15 minutes before slicing.
Optional: Sous Vide Preparation
For incredibly tender lamb:
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Cook the lamb sous vide at 54°C for 24 hours
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Finish in the oven at 180°C for 45 minutes to caramelise the exterior.
Make the Cauliflower Purée
1. Cook the cauliflower
Place the chopped cauliflower into a large saucepan and cover with chicken stock.
Bring to the boil and cook for 15–20 minutes, until the cauliflower is very tender.
2. Blend until smooth
Drain the cauliflower and transfer to a blender.
Add the butter and blend until smooth, silky and creamy.
Season to taste.
Serve
Spoon a generous layer of cauliflower purée onto each plate.
Slice the roasted lamb and arrange on top.
Finish with a drizzle of pan juices and a sprinkle of fresh rosemary if desired.
Serving Suggestions
This roast lamb pairs beautifully with:
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Black Garlic Honey Roasted Carrots with Feta
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grilled asparagus
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roasted seasonal vegetables
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fresh herb salad
Serve with a glass of Shiraz, Grenache or Cabernet Sauvignon.
Why Black Garlic Works So Well with Lamb
Noosa Black Garlic Caramelised Black Garlic Paste delivers deep umami flavour with subtle sweetness and balsamic richness.
When roasted with lamb, it enhances the natural flavour of the meat while creating a beautifully aromatic crust.
Combined with the smooth cauliflower purée, the dish becomes a perfect balance of rich, savoury and comforting flavours.