Sage and mustard roasted veal
A spectacular feast with minimum fuss, this roast looks and tastes amazing
¹/³ cup wholegrain mustard
1 bunch fresh sage, leaves picked
250ml maple syrup
Freshly ground black pepper, to season
12 eschalots, peeled
Ingredients
2 x 6-chop loin of veal¹/³ cup wholegrain mustard
1 bunch fresh sage, leaves picked
250ml maple syrup
Freshly ground black pepper, to season
12 eschalots, peeled
Method
1. Preheat oven to 180°C. If veal is tied with string, remove. Spread inside of veal with mustard and arrange 10 sage leaves along full length of meat. Fold meat back up and tie with string between each bone.
2. Put veal in an ovenproof dish with bones interlaced (it’s best if meat fits snugly in the dish). Pour maple syrup over meat and season well with pepper.
3. Run a sheet of baking paper under cold water, then squeeze off excess. Cover veal with paper, tucking edges in. Bake for 45 minutes, then remove paper and bake for 30-40 minutes or until juices run clear when tested with a skewer. In last 10 minutes of cooking, put eschalots and remaining sage around veal. Remove from oven. Set aside to rest for 10 minutes, then transfer to a warm serving dish. Spoon any cooking juices over veal, eschalots and sage and serve.
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Take your meat out of the fridge about 15 minutes before cooking. This will allow it to come down a few degrees in temperature.
- Author:
- Stylist:
- Mary Harris, Jo Richardson, Cass Stokes, Mary Harris, Annie Millar
- Photographer:
- Alan Benson, Chris L Jones, Jack Sarafian, Oliver Ford, Cath Muscat
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