Mix the mustard, oil, the grated zest and the lemon juice together well. Transfer to a bowl and add the meat. Cover and refrigerate for several hours (or overnight), turning the meat every now and then.
Preheat the oven to 100 ° C (top / bottom heat). Sear the meat very briefly on all sides in a pan with a little olive oil and place in a baking dish. Add the garlic and rosemary. Set the meat thermometer to a core temperature of 58 ° C and insert it into the thickest part of the meat.
Off to the oven. Set the temperature to 90 ° C (top / bottom heat). As soon as the core temperature is reached (approx. 90 - 120 minutes, depending on the thickness of the meat), switch off the oven and let the meat rest for another 5 minutes.
Remove, cut open and serve with rosemary potatoes and vegetables (e.g. beans or Brussels sprouts) or a fresh salad.
As a sauce, I use a concentrate for meat broths, mixed with water and red wine - any other self-made dark sauce will certainly go with it. A nice dry red wine goes well with it.
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