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!
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
This recipe brings back memories for me. My grandma always used to make a big roast every winter.
Love a good roast - especially on a cold winters day!
A roast dinner is definitely a classic for my family. I group in the UK and it was a popular dish.
Oh my goodness this looks amazing! I have always loved a good roast so this will be perfect for a Sunday dinner 🙂
I love how you detailed out the steps and ingredients. Glad that lemon juice is added to take away some of the unwanted smell from the veal.
Wow, that looks delicious! I will be bookmarking for later 🙂
I am so excited to try this recipe! Sounds delicious! 🙂
Thanks Alexandra - send me some pics and let me know how you get on ?
This looks absolutely delicious! Can't wait to give it a try. Pinning to cook for later.
AWESOME!! Thank so much. Will look forward to seeing the finished dish