Rollade with bacon

Preheat the oven to 175 ° C. Remove the net from the roulade. With the tip of a knife, pierce 12 notches of approx. 2 cm deep, evenly distributed over the meat. Fill the notches with the garlic. Ris the needles of 2 sprigs of rosemary and put them in the notches. Brush the meat thinly with the oil and sprinkle with pepper. Cover the meat with the breakfast bacon (barrels) and tie with kitchen string. Stick the rest of the sprigs of rosemary in between.

Place the meat in the frying pan or oven dish and bake in the oven for approx. 45 minutes. Remove from the oven, put the lid on the pan and let rest for 5 minutes. Remove the kitchen rope and cut the meat into slices.