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