Combine chopped parsley, vinegar, lemon juice, garlic, honey, chilli flakes and salt in a large bowl. Mix well and set aside.
Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander and paprika in a large bowl until combined.
Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat-side up.
Tightly cover roasting pan with foil and bake in the oven for 2 hours or until the meat is tender when pierced with a fork. Remove lamb from oven and cut into four pieces.
Increase oven temperature to 230 degrees C.
Line a baking tray with foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
Bake lamb about 20 minutes or until meat is browned and edges are crispy. Preheat grill to high and brown lamb for 4-5 minutes.