Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the oil with the garlic, rosemary and pepper. Coat the meat with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.
Heat a little oil in a non-stick frying pan. Fry the vegetables in batches for approx. 5 mins. per batch. Reduce the heat, add the garlic, lemon rind and herbs, season. Cook over a medium heat for approx. 10 mins. Transfer the vegetables in a big bowl, cover and set aside. Heat the some oil in the same pan. Wipe off the marinade from the meat, salt it and brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, continue to cook over a medium heat for approx. 1½ mins. on each side. Remove the meat, cover and leave to rest for approx. 5 mins.
Mix the rocket into the vegetables just before serving, drizzle with the reserved lemon juice. Carve the meat across the grain, serve with the vegetables. Salt the meat, drizzle with a little olive oil.
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