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Roast veal with sweet wine and cherry tomatoes
15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 464
  • Fat about 24g
  • Carbohydrates about 15g
  • Protein about 43g
This is needed
This is needed for 4 people
To marinate the meat
  • 2 tbsp olive oil
  • 1 tbsp liquid acacia honey
  • 4 sprigs rosemary
  • 1.5 tsp salt
  • a little pepper
  • 1.2 kg roast veal (e.g. loin)
  • 1 organic lemon, sliced
To roast the meat
  • 1 tbsp clarified butter
  • 1 dl sweet wine (e.g. Vin Santo or Sauternes)
  • 1 dl meat bouillon
  • 1 tbsp liquid acacia honey
  • 500 g vine-ripened cherry tomatoes
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And that's how it's done
And that's how it's done
To marinate the meat
Combine the oil with the honey, rosemary, salt and pepper, coat the meat in the marinade. Place the rosemary sprigs and lemon slices on top of the meat, secure with kitchen twine.
To roast the meat
Heat the clarified butter in a wide roasting tin in the lower half of an oven preheated to 220°C. Place the meat in the tin, brown for approx. 10 mins. Turn the oven down to 180°C. Combine the wine with the stock and honey, pour over the meat, roast for approx. 50 mins. until cooked. Spoon the cooking juices over the meat from time to time. Place the vine-ripened tomatoes alongside the meat, heat gently. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the tomatoes and cooking juices.