Slow-cooked lamb shoulder with black garlic and mint persillade

Step 1

Preheat oven to 200°C fan-forced. Squeeze cloves from 1 bulb of black garlic into a bowl and mash with a fork. Rub mixture all over lamb, drizzle with oil and season. Pour beef stock into a deep-sided pan, add lamb and remaining garlic, and cover with foil. Reduce oven to 140˚C fan-forced and bake for 4 hours, basting occasionally with pan juices.

Step 2

Meanwhile, for persillade, place ingredients in a food processor and pulse, scraping sides occasionally, until a pesto-like consistency forms. Season and set aside, covered.

Step 3

Remove lamb from oven and rest for 15 minutes. The lamb is ready when it comes away from the bone easily. Place lamb on a large platter and spoon over pan juices and mint persillade. To serve, scatter with mint leaves and pea tendrils.