Roast loin of veal with peas, courgettes and new potatoes
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
Rare roast loin of veal is served with anchovy, tarragon and lemon butter, new potatoes, peas and baby courgettes, with Parmesan scattered over the top.
Ingredients
For the anchovy, tarragon and lemon butter
For the roast veal
For the vegetables
- 6 baby new potatoes
- 1 bay leaf
- 100g/3½oz petits pois
- 6 baby courgettes, sliced
- 1 garlic clove, crushed
- 50g/1¾oz unsalted butter
- 50g/1¾oz Parmesan, shaved into shards
- salt and freshly ground black pepper
Method
To make the anchovy, tarragon and lemon butter, mix the butter, anchovies, lemon zest, tarragon and parsley together in a bowl. Shape into a log, wrap in baking paper or cling film and chill in the fridge for at least 1 hour.
To make the roast veal, preheat the oven to 200C/180C Fan/Gas 6.
Season the veal with salt and pepper. Sear it on all sides in a large ovenproof frying pan.
Add the thyme and garlic, transfer the pan to the oven and roast for about 15 minutes, or until rare (it should reach 62C with a meat thermometer).
Add the Madeira and butter to the pan and baste the veal. Remove from the oven and leave to rest.
To make the vegetables, cook the potatoes and bay leaf in a saucepan of boiling salted water until just tender. Leave to cool in the cooking water, then drain and slice the potatoes.
Bring a second saucepan of water to the boil. Add the peas and courgettes and blanch briefly, then drain.
Heat a frying pan and add the potatoes, peas, courgettes, garlic and butter. Cook until heated through, then season with salt and pepper.
To serve, thinly slice the veal and arrange on a serving plate. Scatter over the vegetables, spoon over the resting juices and finish with the Parmesan.
