Served with black garlic mash and green pea salsa

Serves 4 as a Main Course

Preparation & Plating

4 braised shoulder racks
Black garlic mash – warmed
Green pea salsa
Handful of wild herbs and greens


  1. Pipe some black garlic mash over 4 warmed plates.
  2. Set a braised shoulder rack on the mash and pea salsa beside
  3. Garnish with some foraged herbs and greens.

Braised shoulder rack

4 Ovation lamb shoulder racks
1 onion, carrot & celery stick – peeled & roughly chopped
2 bay leaves
1 Tbsp tomato paste
1-2 litre lamb or beef stock
500 ml bottle bourbon barrel aged porter
salt & milled black pepper to season


  1. Separately, season and seal shoulder racks and vegetables.
  2. Place all ingredients in an oven proof dish with hot stock to cover.
  3. Place in a pre-heated oven at 165ºC.
  4. Cook for 1hr 15 mins-1hr 30 mins or until very tender.
  5. Leave to fully cool in the braising liquid (preferably overnight).
  6. Remove the shoulder racks from the chilled braise and set aside.
  7. Strain the chilled braise and discard vegetables and reduce the stock.
  8. Return shoulder rack to the reduced stock and reheat for 10-15 minutes. Reduce the liquid to glaze.

Black garlic mash

500g potato mash – hot
50g black garlic – finely chopped


  1. Combine the hot mash and the black garlic together, season with salt and pepper if required.
  2. Place the black garlic mash into a piping bag.
  3. Keep warm until required.

Green pea salsa

500g Frozen green peas -blanched, refreshed & roughly chopped
90g goat feta cheese – crumbed
1 shallot – finely sliced
2 Tbsp of fresh mint leaves, finely sliced
1 Tbsp parsley – finely sliced
½ Tbsp cilantro – finely sliced
1 lemon – juice and zest
50ml olive oil
flaked salt & fresh milled black pepper to taste


  1. Combine all ingredients and season with salt and pepper to taste.
  2. Use within 6 hours of making.