for 4 servings
- 53 ounces
- 4 sprigs
- 2 cloves
garlic (finely chopped)
- 6 tablespoons
- 4 cups
Mushrooms (halved or sliced depending on size)
- 2 tablespoons
Preheat the oven to 170°C (150°C fan) 325°F gas 3.
Pierce the meat all over with a sharp knife. Place the rosemary in the slits. If necessary tie with kitchen twine.
Mix together the garlic and 4 tablespoons oil. Rub the mixture into the meat and season with salt and pepper. Place in a baking dish and roast for 3 hours. If necessary add a little water and turn the meat occasionally.
Fry the mushrooms in the remaining oil, remove from the heat and add the balsamic vinegar. Season with salt and pepper and arrange around the meat before serving.