Roast Veal
This roast veal is perfect for a Sunday lunch!
Preheat the oven to <temperature>220<unit>°C</unit></temperature>
Trim, peel, and small dice <quantity>2</quantity> small onions
Slice <quantity>2</quantity> small carrots into thin pieces
Place a <quantity>500<unit>g</unit></quantity> veal loin in a roasting pan. Add the onions and carrots on top
Coat with <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil
Season with <quantity>1<unit>tsp</unit></quantity> of flaky salt
Season with a mix of <quantity>1<unit>tbsp</unit></quantity> of coriander seeds and <quantity>1<unit>tbsp</unit></quantity> of cumin seeds
Season with black pepper to taste
Top with <quantity>4</quantity> bay leaves, <quantity>2<unit>sprigs</unit></quantity> of hyssop, and <quantity>2<unit>sprigs</unit></quantity> of thyme
Add <quantity>¼<unit>cup</unit></quantity> of water to the pan
Roast it in the oven for 20m until the center of the veal reaches between <temperature>59<unit>°C</unit></temperature> to <temperature>63<unit>°C</unit></temperature> . Remove from the oven and let it cool down slightly
Remove the toppings from the meat and thinly slice it. The roast veal is ready
Enjoy! Try it accompanied by some creamy potatoes or as a sandwich filling.
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