Myrtle veal

The aromatic flavour of myrtle goes well with meats such as pork and lamb - and also veal which Matt Tebbutt cooks in foil parcels on the barbecue
By Matt Tebbutt
Myrtle veal
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 veal fillets
  • 1 bunch spring onion, ends trimmed
  • 1 clove garlic, chopped
  • 4 sprigs myrtle
  • 1 lemon, juice and pared zest

To serve

  • cubed sauté potatoes
  • steamed green beans

Tips and Suggestions

When choosing veal, always look for the best welfare friendly supplier.


1. Cut four large squares of foil and fold each in half. In a hot frying pan or griddle pan and briefly brown the veal fillets to colour on each side. Remove and lay a veal fillet on each piece of foil. Put the spring onions in the pan and cook for 1 minute.

2. Top each veal fillet with the spring onions, some garlic, a myrtle sprig, lemon juice and zest and a drizzle of olive oil. Season with freshly ground black pepper. Fold the edges of the foil over to seal, then place each parcel back on the frying pan or griddle pan and cook for 3-4 minutes on each side, or until the veal is cooked to your liking. Serve sliced with sauté potatoes and green beans.

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