Citrus rubbed veal rump

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You just can’t beat a good roast dinner.  Growing up in Ireland with the colder weather and the large extended families it was all about the big Sunday roast! You couldn’t beat the smell wafting through the house of the herbed potatoes, many different types of veg and obviously the meat itself. Oh, the memories!!! BUT best of all were the GUARANTEED family fights!  Here is my alternative to the traditional roast beef or lamb dinner you would typically get.  Citrus rubbed veal!

Since moving to Bris-Vegas we haven’t had many roasts filling the house.  I do miss those amazing aromas of meat roasting, herbs and vegetables.  What we have had is our weber bbq working on overtime.  It offers the beautiful smell of wood smoking and meat grillin’ which you actually can’t beat.  Coupled with not having to wear 20 layers of clothing and having the fire on I think we are doing alright!  Now our daughter is 2+ we defo have the family squabbles/tantrums so that ain’t missing.  It’s a tough one though.  Whats worse?  A 2 year old or the rest of your family…..

Veal is a delicate meat so with this recipe I decided to use citrus to help lift the veal without overpowering or taking away from it at all.  Today was all about keeping it simple and letting the meat & great Aussie produce do the talking!! I think it’s fair to say that it looks and I can say tastes the business.  If you haven’t has veal before this is a great way to start as a) it’s simple to prepare and b) tastes great!!

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Happy cooking and happy eating friends!

Citrus rubbed veal

This citrus veal aside from being delicious is a great Sunday roast alternative for the family!

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Prep Time: 10 minutes

Cook Time: 50 minutes

Marinade Time: 1 hour

Total Time: 1 hour

Course: Dinner, Roast Dinner

Cuisine: Australian

Keyword: Citrus Veal

Servings: 6 peopl

Calories: 652kcal

Author: AnotherFoodBlogger

Ingredients

• 1.5 kg Veal rump

Marinade

• 1/2 orange zested
• 1/2 lemon zested
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt & pepper

Vegetables

• 8 kipfler potatoes
• 1 tbsp olive oil
• salt & pepper
• 3 carrots chopped into equal sized pieces approx the size of your thumb
• 1 tsp olive oil
• salt
• pepper
• 1 tsp honey
• chili flakes - pinch

Vinaigrette

• 1 tsp lemon juice
• 2 tbsp olive oil
• salt & pepper
• 1 tsp oregano

Instructions

• Mix all the marinade ingredients together and rub into the veal.
• Leave to marinate for minimum 1 hour but overnight is best if possible.
• Bake veal for 40 mins @ 180c or until internal temperature is 55c.
  
• Place potatoes on a baking tray, rub with oil and season generously with salt & pepper - don't be shy! Bake for 30 -35 mins @ 180c.
• Place carrots in non stick pan, rub with oil, honey, salt & pepper and chili flakes. Bake for 20-25 mins @ 180c.
• Cover veal loosely with foil and leave to rest for 10 mins until internal temp is 60-62c. Place veal carrots & vegetables on a serving board and drizzle in vinaigrette.

Notes

Essential Tools

• measuring spoons
• chopping board
• baking tray x 2
• non stick pan - suitable for the oven
• tin foil
• mixing bowl x 2
• meat thermometer

Tips/Tricks

• veal is a delicate cut of meat so you don't want to overcook it as it will be dry & tough
• leaving the marinade on the veal longer will help it absorb the flavours
• resting the meat is an essential part in cooking
• don't be shy with the salt & pepper on the potatoes
• when cooking vegetables & potatoes try have all the pieces a similar size to cook them evenly

Nutrition

Calories: 652kcal | Carbohydrates: 39g | Protein: 56g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 254mg | Potassium: 2058mg | Fiber: 8g | Sugar: 2g | Vitamin A: 101.9% | Vitamin C: 44.2% | Calcium: 13.8% | Iron: 63.8%

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