Preheat the oven to 220 °C
Trim, peel, and small dice 2 small onions
Slice 2 small carrots into thin pieces
Place a 500 g veal loin in a roasting pan. Add the onions and carrots on top
Coat with 3 tbsp of extra virgin olive oil
Season with 1 tsp of flaky salt
Season with a mix of 1 tbsp of coriander seeds and 1 tbsp of cumin seeds
Season with black pepper to taste
Top with 4 bay leaves, 2 sprigs of hyssop, and 2 sprigs of thyme
Add ¼ cup of water to the pan
Roast it in the oven for 20m until the center of the veal reaches between 59 °C to 63 °C . Remove from the oven and let it cool down slightly
Remove the toppings from the meat and thinly slice it. The roasted veal is ready
Enjoy! Try it accompanied by some creamy potatoes or as a sandwich filling.
Yield 4 portions
Veal Loin
500 g
Small Onion
2
Small Carrot
2
Bay Leaf
4
Hyssop
2 sprigs
Thyme
2 sprigs
Coriander Seed
1 tbsp
Cumin Seed
1 tbsp
Olive Oil
3 tbsp
Black Pepper
to taste
Flaky Salt
1 tsp
Water
¼ cup