Bring the lamb breast plate to room temperature and preheat the oven to 300F. Pat dry the meat and if not split as shown above, either use sharp scissors to do it yourself or select a long enough baking sheet in which the whole lenght of the lamb breast fits.**

Trim the excess fat from the lamb breast. Turn it over so the meatier side faces down. With a tip of a knife lift the translucent membrane that helps hold the ribs. Hold it with a paper towel so it won’t slide and peel it off entirely, then discard it.

Place the lamb breast onto a parchment paper lined baking sheet. Season with kosher salt and black pepper only, to taste but generously, on both sides, and position with the meaty side up. Cover it with another parchment paper sheet and tightly wrap with aluminium foil (consult images in post).

Place the wrapped lamb in the oven and do not bother it for 2 hours.

Just before the 2 hours are up make the paste. Blend the olives, garlic, thyme, parsley, extra vigin olive oil and lemon juice. Once a rough paste is formed, fold in the red pepper flakes.

At the 2 hour mark check the lamb breast for tenderness. Carefully unwrap it, you should see substantially exposed bones and the meat should be very tender. If you are not satisfied with the tenderness, wrap it again and return it to the oven for extra 20 minutes or so. If you are satisfied, gently brush the paste over the meat, covering the entire upper surface.

Return the lamb breast to the oven uncovered and allow it to slow roast until the paste forms a nice crust, about 15 minutes or until satisfied. (Do not allow it to dry out excessively). Take the lamb out, place it onto a cutting board and allow it to rest briefly before you slice it into portions. You may loosely tent with foil during the rest to keep it warm.