Slow cooked lamb roll with roasted veggies

Ingredients:

- 600-700 lamb breast

- 3-4 rosemary sprigs

- 6-7 cloves of garlic

- 500 g carrots

- 300 g beetroot (canned pieces)

- 3 large onions

- salt

- sunflower oil

- pepper.

Total cooking time: approx. 180 min.

Serve: 2-3

Preparation:

1.Cut the breast crosswise into thin slices (about one centimeter). Seasoned with salt, pepper, 1/2 rosemary leaves, garlic grated (rub the meat). Then roll the the lamb and  squeeze him with floss food.

2.Preheat the oven. In a tray with baking paper sit the lamb in the center and on top put the rest of rosemary leaves. Around the meat arrange clean and whole vegetables. Put 50 ml water and a little oil over the lamb. Put the tray in the oven for about 2 hours- 2.5 hours.In the meantime turn the lamb and the vegetables to cook evenly.  After the vegetables are cooked get them out and leave just the lamb.

3.Serve the meat slices with baked vegetables on a plate.