A Chef Recipe Featuring Black Garlic
Few dishes command a table quite like a slow-cooked lamb shoulder.
This beautiful recipe from Gourmet Traveller is the definition of effortless luxury — tender, fall-apart lamb infused with the deep, caramelised richness of black garlic, finished with a vibrant mint persillade.
Cooked low and slow, the lamb becomes meltingly soft, while the black garlic melts into the meat, creating layers of sweet, savoury umami flavour. It’s a show-stopping centrepiece designed for sharing.
Recipe Details
Serves: 6
Prep time: 15 minutes
Cook time: 4 hours (+ resting)
Ingredients
Lamb
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1.8 kg lamb shoulder, bone-in
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4 Noosa Black Garlic Cloves, halved horizontally
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2 tbsp extra virgin olive oil
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500 ml (2 cups) beef stock
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Sea salt and freshly cracked black pepper
Mint Persillade
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1 cup flat-leaf parsley, coarsely chopped
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1 cup mint leaves, coarsely chopped
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¼ cup chives, chopped
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5 garlic cloves, chopped
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2 tsp lemon zest
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60 ml (¼ cup) lemon juice
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4 anchovy fillets
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1 tbsp capers
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125 ml (½ cup) extra virgin olive oil
To Serve
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Fresh mint leaves
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Pea tendrils (optional, for a refined finish)
Method
1. Prepare the lamb
Preheat oven to 200°C fan-forced.
Squeeze the cloves from one bulb of black garlic into a bowl and mash into a paste.
Rub the black garlic all over the lamb, drizzle with olive oil, and season generously with salt and pepper.
2. Slow cook
Place the lamb into a deep roasting pan.
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Pour in the beef stock
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Add the remaining halved black garlic bulbs
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Cover tightly with foil
Reduce oven to 140°C fan-forced and cook for ~4 hours, basting occasionally, until the meat is tender and falling from the bone.
3. Make the persillade
While the lamb cooks, prepare the herb dressing.
Place all ingredients into a food processor and pulse until you have a coarse, pesto-like consistency.
Season to taste and set aside.
4. Rest the lamb
Remove the lamb from the oven and rest for 15 minutes.
The meat should be so tender it pulls away easily from the bone.
Serve
Transfer the lamb to a large serving platter and spoon over the rich pan juices.
Finish with:
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generous spoonfuls of mint persillade
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fresh mint leaves
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pea tendrils for a refined, fresh contrast
Serve immediately.
Serving Suggestions
Perfect as:
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a long lunch centrepiece
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festive entertaining dish
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weekend roast with a difference
Serve alongside:
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roasted potatoes
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grilled vegetables
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a simple green salad
Pair with:
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Shiraz or Grenache
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or a bold Mediterranean red
Why Black Garlic Works Here
Slow-cooked lamb is naturally rich and fatty — the perfect canvas for Noosa Black Garlic, which adds:
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caramelised sweetness
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balsamic depth
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savoury umami complexity
As it cooks, the black garlic infuses into the lamb and pan juices, creating a dish that is deeply flavoured yet beautifully balanced.
Recipe Source & Image Credit
This recipe is adapted from Gourmet Traveller:
https://www.gourmettraveller.com.au/recipe/browse-all/slow-cooked-lamb-shoulder-black-garlic/
Recipe: Gourmet Traveller Food Team
Styling: Vivien Walsh
Photography: Ben Dearnley