Remove the peel from the garlic and press it through the garlic press. Rinse the rosemary. Mix olive oil and garlic, season with salt and pepper. Brush meat with it. Tie rosemary stems to roast with spaghetti.
Place roast on a frying pan and cook in a hot oven (electric oven: 200 °C /gas mark 3) for approx. 50 minutes. Peel onions, cut into slices.
Rinse potatoes, cut in half lengthwise. Sprinkle the fat pan with coarse salt after 15 min, add onions and potatoes and cook. Rinse zucchini, cut into pieces and add 20 min before end of cooking time. Rinse lemon, cut into wedges. Deglaze the roast with a quarter of a liter of water about 10 minutes before the end of the cooking time, add the lemon, season with colorful pepper. Garnish with herbs.
Preparation : 75 min.
Our tip: As an alternative to fresh herbs, you can use frozen ones – they also stand out for their fresh taste!
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