Acorn, I have never had a lamb breast, but I make a veal breast about twice a year.

FWW, I stuff a veal breast with a sausage meat, either brat, breakfast or Italian, tie it up and brown it. I may either add some chopped tomatoes and herbs and let it simmer or just let it braise in broth/ white wine.

Is your large enough that you could stuff it with a garlic rosemary breading? It does sound very good.

Oh!!...I haven't had breast of lamb in years!! I love it!
My grandmother and my mother and consequently I also...make/made a breast of lamb stew that I adore!
Her recipe cautions on using ribs of a young lamb and removing the fell and having the butcher cut the meat into squares for stew ( squares containing about 3 bomes and 3 inches square).
Then cook the meat in a flat frying pan, browning a little and getting rid of a lot of the fat.
Then she said to put the meat into your soup pot almost cover with water add salt and pepper, cover and simmer about an hour....then add a couple of onions cut into 6ths and 4 or 5 carrots cghunked up, cover and simmer about 15 minutes and add chunked up potato, cover and simmer until potatoes are done, thicken the broth with a slurry of water and flour. and serve in a bowl with crusty bread. # 1/2 pounds of lamb breast will serve 4 people.
The beauty of this dish is it's simplicity...
Linda C

I know better than to ask something here and leave the computer for a couple days and not expect to hunt. Thank you both. I am going to try the veal style roast. I know I'm getting more so next time I'll make the stew. Right now it is too warm to think of a warming stew. Funny now I am looking forward to soups and stews and chili, season change.