Directions

1. In a deep dish pour the milk, bay leaves, whole black peppercorns and 1 tsp of salt. Place the meat and let it marinate for 12-24 hours. The enzymes in the milk will help tenderize the meat fibers.
2. Take the meat out of the milk marinade, pat dry with some paper towels. Mix the crushed garlic, rosemary, thyme, salt, pepper and oil. Rub the meat with the mixture.
3. Transfer the meat into a baking tray, add ½ glass of water, cover with aluminum foil and bake in a preheated oven at 160C for about 40 min.
4. Remove the foil, increase the oven temperature to 190C and cook for another 15 min.
5. Take the meat out of the oven, let it rest and cool. Slice and serve.