full recipe – 12-hour lamb shoulder recipe from navi home

Julian Hills is a man of many hats. Both a celebrated chef and a gifted ceramicist, Julian’s restaurant – Navi in Yarraville – also boasts two hats from the Good Food Guide for being a tip-top fine dining experience. Combining his love of food with a love of aesthetics for how food can be presented, Julian has teamed up with Robert Gordon Pottery to create the Navi Home collection. Featuring a range of uniquely handcrafted ceramics, we’ve even got a Navi Home Platter in Marsh up for grabs for frankie fellows subscribers. If you’re a subscriber, make sure to have a squiz at the monthly email for the exclusive link to enter the giveaway.

In addition to the ceramics on offer, Navi has also shared a scrumptious recipe that is sure to be the centrepiece at every dinner party. This 12-hour lamb shoulder recipe comes from some of the best minds – and hands – in the biz, crafted and perfected so that you can try it out at home.

INGREDIENTS
1 lamb shoulder oyster cut

Spice rub
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh lemon thyme
2 cloves garlic (peeled and crushed)
1 tsp dried oregano
1 tsp ground cumin
1 tbsp Dijon mustard
2 tsp sea salt flakes
Grated zest of one medium lemon
2 tbsp olive oil

For cooking
1 whole onion, sliced
100ml water
1 tomato – roughly chopped

To finish
Juice of one lemon
1/4 cup chopped fresh parsley

METHOD
Spice rub
In a blender or mortar and pestle, crush and mix all ingredients into a paste.

Lamb
Set oven to 180 degrees Celsius. Rub lamb liberally with spice rub – getting into all the grooves. In a heavy-based roasting pan, place the onion and tomato, then sit the lamb directly on top. Place in the oven for 20 minutes uncovered.

Remove from the oven, drop the temperature to 100 degrees Celsius. Add water to the roasting pan, place greaseproof paper over the lamb and seal the pan tight with two layers of aluminium foil. Return the pan to the oven and leave to cook for 12 hours.

After this time, remove the lamb from the oven and place it onto the Navi Home platter, keeping the cooking juices in the pan. Reduce the cooking juices on the stovetop, finish with a squeeze of lemon and chopped parsley and drizzle over the lamb to serve.

Image and text from Navi Home.