How to make it

  • First cut the garlic into sticks. Pierce the meat with thin knife an put into holes garlic sticks, rosemary leaves and cloves to cover the whole roast-meat. Season with salt, pepper and thyme all over the roast-meat, cover with olive oil and put the whole peeled onion aside. If you have surplus of clove, stick them into onion.
  • Put the whole pot into hot oven (220°C). The best is to have a clay pot. Bake it for 2 hours (usually: 1 kg=1 hour).
  • When ready, remove the bones (if any), cut the meat across and serve. If you decide to have it cold, wait until cools and cut into thin pieces.
  • Serve with baked potato you can bake with the roast meat, but than put the potato 40 minutes before end.
  • Important to know: change temperature during baking: first 30 minutes on 220°C, than 1 hour on 180°C, and than again on 220°C. Don’t eat the onion, just throw it away. You can also make sauce from dripping

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  • mommyluvs2cook 6 years ago
    I love garlic studded roast! This sounds perfect Nitko :)
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