Ingredients:
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 cup chopped Italian flat leaf parsley
• 1/3 cup white wine vinegar, more as needed
• 1 lemon, juiced
• 2 cloves garlic, crushed
• 1 teaspoon honey
• 4 pounds lamb breast, separated in two pieces
Directions:
• Preheat oven to 300 degrees F .
• Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
• Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
• Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
• Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
• Remove lamb from oven and cut into four pieces.
• Increase oven temperature to 450 degrees F.
• Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
• Bake lamb until meat is browned and edges are crispy, about 20 minutes.
• Remove from oven.
