Ingredients

• Shoulder of lamb

• 2 mandarins

• 80g Springmount Fine Foods 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

• 30g butter

• handful of mixed salad leaves

• 2 heads fresh garlic

• fresh mint leaves for serving

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Method

• 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.

• Enjoy!

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