A MasterChef Australia Recipe Featuring Black Garlic
Refined, elegant and packed with flavour, this MasterChef Australia dish is a true celebration of black garlic.
Perfectly cooked lamb backstrap, basted in thyme butter, is paired with a deeply rich black garlic sauce, earthy beetroot (two ways), silky cauliflower purée and crisp kale for texture.
It’s a restaurant-quality plate that showcases just how powerful black garlic can be — adding depth, sweetness and umami to every element.
Recipe Details
Serves: 4
Prep time: 40 minutes
Cook time: 2+ hours (components)
Ingredients
Black Garlic Sauce
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300 g beef bones
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1 carrot, roughly chopped
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1 stalk celery, roughly chopped
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1 small brown onion, quartered
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2 Swiss brown mushrooms, chopped
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1 sprig thyme
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50 g honey
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25 ml sherry vinegar
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2 tsp Noosa Black Garlic Cloves, mashed
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Pinch xanthan gum (optional, for texture)
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Sea salt & black pepper
Lamb Backstrap
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2 lamb backstraps
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1 tbsp olive oil
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50 g butter
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2 cloves garlic
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8 sprigs thyme
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Salt & pepper
Roasted Beetroot
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2 medium beetroots
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Red wine vinegar
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Salt & pepper
Pickled Beetroot
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2 baby beetroots, thinly sliced
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100 ml white wine vinegar
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100 g caster sugar
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100 ml water
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2 tsp fennel seeds
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1 tsp coriander seeds
Cauliflower Purée
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1 small cauliflower, chopped
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200 g butter
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Salt
Crispy Kale
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2 leaves Tuscan kale
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Oil, for frying
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Salt
To Garnish
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Sorrel leaves (optional)
Method
1. Make the black garlic sauce
Roast the beef bones, vegetables and thyme at 250°C for 15–20 minutes until well browned.
Transfer to the stovetop, add water and simmer for 30–40 minutes until reduced by half.
Caramelise the honey in a separate pan until deep amber, then carefully whisk in the vinegar.
Strain the stock, return to the heat and reduce to a rich, glossy sauce.
Whisk through the Noosa Black Garlic, then blend until smooth. Adjust seasoning and keep warm.
2. Roast the beetroot
Steam-roast whole beetroots (covered, over water) at 180°C for ~90 minutes until tender.
Peel while warm, cut into wedges and season with red wine vinegar, salt and pepper.
3. Pickle the beetroot
Bring vinegar, sugar, water and spices to the boil.
Pour over thinly sliced beetroot and allow to sit for 15 minutes, then drain and set aside.
4. Make the cauliflower purée
Boil cauliflower until tender, then strain.
Return to heat with butter and cook until lightly caramelised.
Blend until completely smooth and pass through a sieve for a silky finish.
5. Prepare the crispy kale
Heat oil to 180°C.
Fry kale leaves briefly until crisp (about 30 seconds), then drain and season.
6. Cook the lamb
Heat a pan over high heat with olive oil.
Season the lamb and sear for 3–4 minutes each side.
Add butter, garlic and thyme, then baste continuously for 1 minute.
Rest for 3 minutes, then slice.
To Serve
Spoon cauliflower purée onto the plate.
Top with slices of lamb and arrange:
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roasted beetroot
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pickled beetroot
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crispy kale
Finish with a generous drizzle of black garlic sauce and garnish with sorrel leaves.
Serving Suggestions
This is a true restaurant-style centrepiece, perfect for:
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elevated entertaining
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special occasions
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refined dinner parties
Pair with:
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Shiraz or Cabernet Sauvignon
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or a premium Pinot Noir
Why Black Garlic Works Here
This dish is all about depth and balance:
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Lamb → rich, tender, savoury
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Beetroot → earthy, sweet
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Black Garlic Sauce → caramelised, umami, slightly tangy
The black garlic brings everything together — adding a layer of complexity that elevates every component.
Recipe Source & Image Credit
This recipe is from MasterChef Australia (Network 10) – Green Team:
https://10.com.au/masterchef/recipes/lamb-backstrap-with-black-garlic-sauce/r200326emdcj
Recipe: MasterChef Australia contestants (Green Team)
Image credit: Network 10 / MasterChef Australia