Ingredients

• about 600g/1lb 5oz belly or breast of lamb
• unrolled
• 4 tbsp chopped rosemary
• 3 tbsp yellow mustard seeds
• 3 tbsp fennel seeds
• 2 tbsp garlic salt
• 2 tbsp celery salt
• 5 tbsp olive oil

Directions

• Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.
• Using a sharp knife
• score the meat to within 5mm/¼in of the base
• in a lattice pattern.
• Combine the chopped herbs and spices in a bowl with the oil.
• Rub the mixture into all the scored gaps of the meat and place in a roasting tin.
• Preheat a grill or griddle to high.
• Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.
• Roast for one hour 30 minutes
• or until cooked through.
• If you wish to cook it on a barbecue
• heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.
• When the embers of the barbecue are low but constant
• leave the foiled lamb to cook for one hour 30 minutes.