Remove the thick skin and layer of fat from the piece and cut into the skin between the ribs so that the individual pieces can be loosened more easily when eating.
Rub the meat with oil, crushed garlic and the spices and add sprigs of rosemary. Marinate in the refrigerator for at least 2 hours.
Heat the oil in a stainless steel pan and sear the meat all around for 3 - 4 minutes. Cook in a preheated oven at approx. 200 degrees in an ovenproof dish with the sprig of rosemary for approx. 15 to 25 minutes.
In the meantime, deglaze the roast in the pan with a little red wine or water. Add the cream, reduce and season to taste with the spices and some of the stock cube. Of course, there`s not much sauce here. Is only intended as a small addition, as an alternative to herb butter.
The meat must still be slightly pink on the inside!
Tip:
If the gravy comes out, it can be assumed that the meat is done.
My Mediterranean vegetable cold platter, baked potatoes and olive ciabatta, and possibly some sheep cheese with olives, are ideal as a side dish.
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