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  • Lamb Roll
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    By Andreas Viestad

    Lamb Roll

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

    PREPARATION:

    • 1Rub the meat with salt and sugar, cover and leave to cure overnight in the refrigerator.
    • 2Preheat the oven to 285oF (140oC)
    • 3Crush 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.
    • 4Let rest at least for 15 minutes before serving. Or wrap in foil and refrigerate overnight to use on open face sandwiches.
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  • This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich, or even with a salad.

    PREPARATION:

    • 1Rub the meat with salt and sugar, cover and leave to cure overnight in the refrigerator.
    • 2Preheat the oven to 285oF (140oC)
    • 3Crush 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.
    • 4Let rest at least for 15 minutes before serving. Or wrap in foil and refrigerate overnight to use on open face sandwiches.
    Print Friendly
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