Garnish with fresh thyme leaves. If you are intimidated by selecting meat on your own, go to a place where there are experts to help you. I suggest markets where the meat is packaged after you've selected it. Let the meat sit out until it reaches room temperature before you cook it. You will get meat that cooks evenly, not food poisoning.
Roasted meat needs a few minutes to reabsorb juices before it is cut.
You can finish the sauce while you wait. You need a heavy, ovenproof pan for this dish. Cast iron and stainless steel are excellent. You can double or triple this recipe easily. Instead of roasting the meat in the saut pan, sear the meat in batches and transfer it to a roasting pan that has adequate capacity to hold all of the meat.