Recipe for roasted lamb breast in the style of a traditional roast.

Place the oven rack in the top position. Preheat to the maximum temperature for 10 minutes.

Meanwhile, peel the garlic, halve the cloves, and remove the germ. Cut each half into 2 or 3 pieces. Trim the fat from the lamb breast, leaving it on the top to prevent it from drying out during cooking. Pre-cut it by making deep cuts and generously stuff the cuts with the pieces of garlic. Brush with olive oil using a brush or the palm of your hand. Generously sprinkle with cumin and dried herbs, and add harissa to your taste.

Place a glass of water at the bottom of a baking dish. Put the lamb breast in it. Surround it with halved tomatoes drizzled with a little olive oil and seasoned with herbs and a bit of salt.

To finish, place the dish in the oven for about 25 to 30 minutes (maximum temperature as noted above) for a thick lamb breast and only 20-25 minutes for thinner pieces.