Wash the rosemary and shake dry. Remove the needles from the rosemary twigs, leaving a few needles at the top of each. Cut the "bare" end with a knife to a sharp point. Wash the meat, dab dry, cut into 12 pieces and stick them on the rosemary twigs. If necessary, prick the meat first with a sharp little knife
Peel garlic, chop finely, mix with vinegar and 2 tablespoons of oil, season with pepper. Spread the meat with it. Cover and chill for about 30 minutes. Wash parsley, shake dry. Pluck the leaves from the stems, except for a little bit for garnishing, and chop very finely. Mix mustard, parsley and lemon juice. Beat 8 tablespoons of oil with the whisk of the hand mixer to a thick sauce, season with salt and pepper.
Brush a grill pan with 1 teaspoon of oil and heat it up. Fry the meat in it from 2 sides for 3-4 minutes on each side, remove, season with salt, serve with sauce and garnish with parsley. Bread tastes good with it
Waiting time approx. 15 minutes