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.