Citrus rubbed veal
This citrus veal aside from being delicious is a great Sunday roast alternative for the family!
Servings 6 peopl
Calories 652kcal
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: 5095IU | Vitamin C: 36.5mg | Calcium: 138mg | Iron: 11.5mg