Rolled Lamb Roast
Peel garlic, chop finely and grind finely with the back of a knife and a little salt .
Coarsely grind peppercorns in a mortar and mix with garlic, mustard seeds, coriander seeds and caraway seeds.
Rinse meat, pat dry and spread flat. Top with half of the spice mixture, drizzle with a little olive oil and roll tightly. Tie with kitchen twine and place on an oiled baking sheet or in an oiled roasting pan. Mix remaining spice mix with 1 tablespoon of sea salt and rub the meat with it. Bake in preheated oven at 160°C (approximately 325°F) for about 1 1/2 hours. If the drippings dry out, pour in a little water to prevent scorching. Remove from oven, slice and serve.