Lamb Roll

This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich.

INGREDIENTS:

1 ½ lb, 600 gram lamb belly with rib part (bones removed)

1 tsp. salt

1 tsp. sugar

2 tbs. fresh chervil, finely chopped

2 tbs. fresh parsley, finely chopped

1 tsp. dill seeds

1 tsp. celery seeds

1 tsp. mustard seeds

1 spring onion

Pickled asparagus and scallions

Mustard

Oil

Pepper

PREPARATION:

• Rub the meat with salt and sugar, cover and leave to cure overnight in the refrigerator.

• Preheat the oven to 285oF (140oC)

• Crush the spices in a mortar. Place the meat skin side down on a cutting board, and sprinkle the herbs and spices over the meat. Roll it together and tie it with a string. Place the lamb roll in an ovenproof dish and bake in the oven for 1 hour and 15 minutes.

• Let rest at least for 15 minutes before serving. Or wrap in foil and refrigerate overnight to use on open-face sandwiches.