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Roast veal with a herb crust
20 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 446
  • Fat about 20g
  • Carbohydrates about 11g
  • Protein about 54g
This is needed
This is needed for 4 people
Meat
  • 1 kg roast veal (e.g. shoulder)
  • oil for frying
  • 1 tsp salt
  • 0.25 tsp pepper
Herb mixture
  • 1 bunch flat-leaf parsley, roughly chopped
  • 0.5 bunch oregano, roughly chopped
  • 1 tbsp thyme, leaves torn off
  • 50 g breadcrumbs
  • 1 garlic clove, squeezed
  • 2 tbsp shelled pistachios
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 2 tbsp mustard
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And that's how it's done
And that's how it's done
Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove the meat and place in a roasting tin.
Herb mixture
Blitz the herbs, garlic, breadcrumbs and pistachios in a food processor until smooth. Add the oil and salt, mix. Brush the surface of the meat with mustard, top with the herb mixture, press down firmly.
To roast in the oven
Approx. 50 mins. in the centre of an oven preheated to 160°C. The core temperature should be approx. 65°C. Remove the meat, cover and leave to rest for approx. 10 mins. before carving.

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