47 - ROSEMEAT A LA PIZZA

1 Whole rosemeat
Inter-fine grilling salt
Pepper to taste
Dried oregano to taste
Smoked paprika to taste
8/10 lemon slices

For the pizza sauce

1 white onion
1 garlic clove
Half a red bell pepper
Oive oil to taste
Tomato sauce to taste

For the pizza topping

0.5 lbs/250 grs mozzarella
cheese

1- The rosemeat has two sides: one meatier side and
one fattier side. Locate the fattier side and place it
up.
2 - On the fatty side, add salt, pepper, smoked
paprika, dried oregano, and some lemon slices. They
will help our meat get tender and also moisturize it.
3 - Fold the rosemeat like a book, as tidy and even
as possible. If there is some extra meat, do not
worry! It does not have to be perfect. Make sure to
keep the fatty side inside the book.The boiling fat
will make it get even tender.
4 - Place the folded rosemeat on the main grill for
about 30 minutes.
5 - After 30 minutes, turn the rosemeat over (do not
unfold it yet), and cook it for another 30 minutes.
6 - Meanwhile, let’s move on with the pizza sauce:
preheat an iron sauce pan over the firebox and
spread some olive oil. Chop half an onion, half a red
bell pepper, one garlic clove, and mix. Take it to the
preheated sauce pan and stir.
7 - Once onion starts to get transparent, add tomato
sauce to the hot pan. Add salt, pepper, and stir
again.
8 - Open the rosemeat book and place it in the grill
with the fatty side down, so it creates a nice crust.
9 - Spread the pizza sauce on the open rosemeat.
10 - Add the mozzarella cheese and wait for it to
melt completely.
10 - Once the rosemeat gets a nice crust, serve and
enjoy!