A Chef Recipe Featuring Noosa Black Garlic
This vibrant, restaurant-quality dish by celebrated chef Colin Fassnidge is a perfect balance of rich, juicy lamb, sweet charred corn, and a fresh herb salad - all elevated by the deep, caramelised umami of black garlic.
The black garlic butter melts luxuriously over the rested lamb, while the honeyed dressing and grilled corn bring brightness and texture. It’s the kind of dish that feels equally at home at a long lunch or a refined dinner party.
Recipe Details
Serves: 4
Prep time: 15 minutes (+ marinating)
Cook time: 30 minutes
Ingredients
Lamb
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2 x 450 g lamb rumps
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1/4 cup (60 ml) extra virgin olive oil
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3 tsp fresh rosemary leaves, finely chopped
Black Garlic Butter
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125 g unsalted butter, softened
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2–3 Noosa Black Garlic Cloves, mashed
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1 tbsp honey
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1 tsp fresh rosemary, finely chopped
Dressing
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2 tbsp red wine vinegar
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1 tbsp extra virgin olive oil
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2 tbsp honey
Salad
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4 corn cobs, husks removed
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1/2 bunch flat-leaf parsley, leaves picked
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1/2 bunch mint, leaves picked
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Manchego cheese, shaved
Method
1. Marinate the lamb
Combine the lamb rumps with olive oil and rosemary. Cover and refrigerate for at least 1 hour (or overnight for deeper flavour).
Bring to room temperature before cooking.
2. Make the black garlic butter
In a bowl, mash together:
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softened butter
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Noosa Black Garlic Cloves
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honey
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rosemary
Mix until smooth and well combined. Set aside.
3. Prepare the dressing
Whisk together the red wine vinegar, olive oil and honey until emulsified. Set aside.
4. Cook the lamb
Preheat oven to 180°C.
Heat a heavy-based, ovenproof pan over high heat. Sear the lamb:
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5 minutes fat-side down
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then 2 minutes on the other side
Transfer to the oven and roast for ~15 minutes for medium-rare (adjust to preference).
Remove, top with pieces of black garlic butter, cover loosely and rest.
5. Char the corn
Heat a BBQ or grill pan to high heat.
Grill the corn, turning occasionally, for 10–15 minutes until nicely charred.
Brush with a little of the black garlic butter while warm.
Once cool enough, slice the kernels from the cob.
6. Build the salad
In a bowl, combine:
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charred corn kernels
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parsley
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mint
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dressing
Toss gently to combine.
7. Serve
Slice the lamb into thick pieces and arrange over the salad.
Finish with:
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shaved Manchego
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a drizzle of melted black garlic butter
Serving Suggestions
Serve as a hero dish with:
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crusty sourdough
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roasted potatoes
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a glass of Grenache, Shiraz or Tempranillo
Why This Recipe Works
Noosa Black Garlic Cloves transform a simple butter into something extraordinary — adding:
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natural sweetness
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balsamic depth
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rich umami
When paired with lamb and honey, it creates a perfect sweet-savoury balance that feels both comforting and refined.
Recipe Source
This recipe is adapted from Colin Fassnidge and originally featured on Delicious Australia:
https://www.delicious.com.au/recipes/colin-fassnidges-rosemary-lamb-rump-charred-corn-manchego-black-garlic-salad/77c1j04i