6 servings
Bring meat to room temperature for at least 1 hour. Season with salt and pepper. Heat butter and oil in a pan, add rosemary and slightly crushed garlic. Brown the meat well, basting with butter-oil mixture. Transfer to roasting dish, season again. Insert thermometer into thickest part. Roast at 120°C until core temp is 52–54°C. Cover loosely with foil, rest 15–20 min, slice to serve.
Thank you for the recipe Teresa Välimäki
