I did a simple sliced fresh apple side dish, which I stuck in the oven the last hour and there's a button link to that at the bottom of the page (last 2 photos). When I took out the lamb breast to rest, I scraped up some of the crust drippings on the foil and added that to the water I was using to make white rice as another side.
HERB ORANGE Roasted LAMB BREAST
2-3 lbs. lamb breast (mine was bone-in)
2 TB extra-virgin olive oil
6-8 TB Lamb rub (RECIPE BELOW)
***
Line a rimmed baking sheet (or roasting pan) with foil. Lightly spray with non-sticking baking spray (containing flour ~ you don’t want to add more “oil” on the pan). Rinse the lamb breast(s) in water then set on the baking sheet, and pat dry with paper towels.
Drizzle with the olive oil, rubbing it all over to coat it completely. Massage the lamb rub into the lamb with your fingers, covering both sides and all of the edges. (I do the underside first, then turn it over.) Let the rub set on the lamb for about an hour before roasting. Remember to PREHEAT the oven to 325 while you wait.
Roast your lamb breast for 2-1/2 hours or until the lamb temperature is about 165 inside. (Lamb should be medium rare. A little more rare is fine too). TIP: I start with the lamb breast meaty side down (bones up) and then flip it over after about 1 hour. Take it ut and let it rest about 10 minutes before cutting. (you can slice the meat off the bones, or cut into “ribs”).
LAMB RUB
2 TB coarse salt (Kosher, sea or Himalayan Pink)
1 TB dried parsley ………………………..3 tsp. dried rosemary
2 tsp. ground or rubbed sage…………..1 tsp. dried oregano
1 tsp. dried orange peel………………….2 tsp. smoked paprika
1 tsp. dried marjoram……………………..2 tsp. cracked black pepper.