Roast veal with herbs from the parchment
very easy
90 mins
90 mins
Ingredients
- 1.5 kg Roast veal from the back
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 Stem(s) Chervil
- 3 Stem(s) Sage
- 4 stalks of chives
- 6 Stem(s) Thyme
- 3 Stem(s) Parsley
- 1 Organic Lemon
- 30 g soft butter
- 1/4 TEASPOON ground cumin
- 1/4 TEASPOON ground cilantro
- 1 large sheet of baking paper or parchment paper
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Brown the roast in it all around, take it out.
- 2
Wash the herbs, dab dry, remove leaves and, except for a few for garnishing, chop finely. Cut chives into fine rolls. Wash lemon, grate dry and grate peel. Halve the lemon and squeeze the juice.
- 3
Mix lemon zest, 1 tbsp. lemon juice, butter, herbs and spices. Season with salt and pepper. Use the remaining lemon juice for other purposes.
- 4
Place the roast on parchment paper and coat with the spiced butter. Seal the paper and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours (approx. 58°C core temperature).
- 5
Remove from the oven and let it rest for about 15 minutes. Remove from the paper, arrange and garnish with the remaining herbs. Pumpkin vegetables taste good with it.
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