For the Florentine rosemary roast with potatoes, remove the bones from the meat or have this prepared right away by the butcher.
Pluck off about half of the rosemary and chop finely or pound in a mortar. Finely chop or press the garlic and mix with the rosemary and a little olive oil to make a marinade. Season with salt and pepper.
Coat the meat all over with the marinade and let it rest covered for at least one hour.
Preheat the oven to 200 °C. Place the removed bones in a suitable roasting pan, sprinkle the remaining rosemary on top and place the meat back on the bones. Place in the hot oven and roast for 10 minutes initially, then reduce the heat to 170-180 °C and roast until tender, basting constantly with gravy, for about 1 ½-2 hours.
During this process, add a little beef broth or water if necessary.
In the meantime, pre-cook the potatoes for about 8 minutes and add them to the roast a good half hour before the end of cooking.
Remove the cooked rosemary roast and let it rest warm for a short time.
In the meantime, keep the potatoes warm as well and strain the gravy.
Boil up with some white wine. Carve the roast, arrange, drizzle with some gravy and serve with the roasted potatoes.
This Mediterranean version of roast pork tastes even more aromatic if you lard the meat with rosemary before roasting.
Preparation Tip:
Preparation with climate cooking
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