Slow Cooked Lamb &
Black Garlic Share Plate
1 Shoulder of lamb
80g Black Garlic
300g Meridith Dairy Marinated Goats Cheese
3 large beetroots peeled and diced into 2cm chunks
8 small shallots peeled
Olive oil for roasting
2 parsnips peeled and sliced into 3cm rounds
handful of mixed salad leaves
2 heads fresh garlic
fresh mint leaves for serving
Slow cook lamb shoulder in slow cooker for at least 8 hours. Drizzle olive oil onto beetroots and shallots and roast at 180 degrees for 1 hour, adding the unpeeled garlic cloves 1/2 an hour into cooking.
For the parsnip puree, add parsnip to boiling water and cook for 15 minutes or until tender. Drain parsnips and puree with a stick blender. Add butter and salt & pepper to taste.
Arrange salad leaves on a large platter and top with shredded meat, vegetables and mandarin segments. Dot parsnip puree around platter and finish off with cloves of Black Garlic, goats cheese and fresh mint leaves.