Summary

Ingredients

• 1 kg lamb loin
• herbs Provence
• rosemary
• honey
• mustard
• Oil (olive oil)
• 1 glass herb pesto
• pepper
• salt
• 4 cloves garlic

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Instructions

1. Press the garlic and mix it with all the ingredients (except for the meat, of course) to a paste (should be about the consistency of mustard). Use fresh rosemary if possible. Then spread this paste on one side of the square and put it in the oven! 200 ° circulating air
2. Then depending on the thickness of the meat 1 1/4 to 1 1/2 hours. If a meat thermo is available, it is advisable to cover the whole thing with aluminum foil when the lamb temperature is reached. Otherwise, as per feel, cover before it turns black!