

Slow Cooked Lamb &
Black Garlic Share Plate
Ingredients
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Shoulder of lamb
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2 mandarins
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80g Springmount Fine Foods Black Garlic
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300g Meridith Dairy Marinated Goats Cheese
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3 large beetroots peeled and diced into 2cm chunks
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8 small shallots peeled
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Olive oil for roasting
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2 parsnips peeled and sliced into 3cm rounds
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30g butter
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handful of mixed salad leaves
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2 heads fresh garlic
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fresh mint leaves for serving
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Method
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Slow cook lamb shoulder in slow cooker for at least 8 hours.
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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.
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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.​
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Arrange salad leaves on a large platter and top with shredded meat, vegetables and mandarin segments.
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Dot parsnip puree around platter and finish off with cloves of Black Garlic, goats cheese and fresh mint leaves.
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Enjoy!
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