Rub the meat with salt and rosemary. Drizzle with olive oil.
Wrap in foil. Bake in the oven for 30-40 minutes at a temperature of 200 degrees C.
Put lingonberries in a pan and fry for 2-3 minutes.
Remove from heat, cool slightly.
Rub through a sieve. Put back in the pan. Add wine, let it boil a little, turn off the stove. Dissolve the starch with water and pour into the pan, stir quickly with a whisk.
Add salt, pepper, sugar as desired. Put the meat on a plate, pour over the sauce and garnish with salad greens and tomato slices.