Slow-Roasted Herb-Crusted Lamb Brisket

1.Preheat your oven to 150°C.

2.In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, black pepper, olive oil, and Dijon mustard to create a thick, fragrant paste.

3.Pat the lamb brisket dry with paper towels and place it on a clean work surface. Rub the herb paste generously over all sides of the meat, ensuring it is evenly coated.

4.Arrange the sliced onions in the bottom of a roasting pan to create a bed for the lamb. Place the lamb brisket on top of the onions, fat side up.

5.Pour the stock into the bottom of the pan, being careful not to wash the herb rub off the meat.

6.Cover the roasting pan tightly with heavy-duty aluminum foil to seal in the moisture.

7.Roast in the preheated oven for 3 hours, or until the meat is fork-tender and pulls away easily from the bone.

8.Remove the foil and increase the oven temperature to 220°C. Roast for an additional 15 minutes to brown the crust and crisp the fat.

9.Remove the lamb from the oven and let it rest on a cutting board for 15 minutes before slicing against the grain to serve.