Around here the stores are calling them lamb breasts. I've cooked them once, and they turned out real fatty. Probably my fault, as I've never cooked them before. Next time I try, I'll treat them more like beef ribs and make sure to cook them till ALL of the fat gets rendered out.
The flavor was fine, but the fat has a very rich almost gamey flavor, which was a slight turn off for me. I love a nice lamb chop (or 5), but these breasts could of been cooked for at least an hour longer to melt more of that fat away.