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This recipe was uploaded by GrillGrogg
Take the cest of the lemon, preferbly with a cest-iron, a normal potatoepeeler will do a good job too.
Take the leafes of the rosmary. Crush the garlic, use as much as you prefer.
Spread som oliveoil on the breast, then add the rosmary, lemoncest and garlic all over the meat. Season it with salt and pepper.
Make a roll of the meat and tie it togheter with a piece of string.
Put a pan on high heat and give the meat a quick fry in the pan.
Then put the roll into an owen put to 100 degrees celsius.
Slowly roast the lamb to an innertemperature of about 58-60 degrees.
Serve with a risotto, roasted potatoes or mashed potates.