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Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.
Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely.
Massage the lamb rub seasoning into the meat vigorously, covering both sides and all of the edges. You want every bite to be full of flavor.
Allow the seasoning rub to set on the meat for at least an hour before roasting, if possible. This will get the flavors infused into the lamb breast.
Heat your oven to 325°F (163°C) and place your seasoned lamb into a roasting pan.
Roast your lamb breast in the oven for 2 ½ to 3 hours or until the lamb temps out for your desired level of doneness, as read by a digital meat thermometer.
(optional) Flip the lamb over at about the midway point in your cooking.
Transfer the lamb breast to a cutting board or serving tray and loosely tent foil over the top. Let it rest for 10-15 minutes before slicing and serving.