Wash the meat and pat dry. Cut small slots or holes with a sharp knife. Peel the garlic and cut the cloves in half or quarter lengthways. Put a garlic stick in each slot so that the roast is nicely peppered with garlic. Rub the meat neatly all around with marjoram, salt and pepper and put it in a roasting tin. Let it sit well covered in the refrigerator for about 24 hours, then the taste is even more intense.
If you do not want that, you can also sear the roast in margarine on all sides, fill up with enough water that the meat is covered around halfway and then put in the oven on the middle shelf at 180 ° C for approx Braise for 1.5 hours. Every now and then, pour the gravy over them and turn the roast once or twice. When the meat is tender, remove it and keep it warm. Season the gravy with salt and pepper, thicken with a sauce thickener and bring to the boil again. Cut the meat into nice slices and serve with the sauce.
We also serve boiled potatoes. You can also just enjoy the roast with the sauce and a slice of fresh crusty bread.
Ingredients
Print Recipe
Pin Recipe