Roast veal with garlic, rosemary and lemon pesto

For a dynamite dining experience, Ed Baines combines roast veal with rosemary pesto rub and a spinach, cep and gruyère bake
By Ed Baines
Roast veal with garlic, rosemary and lemon pesto
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

For the veal

  • 1 kg fresh veal loin
  • 2 cloves garlic, finely chopped
  • 4 sprigs rosemary, finely chopped
  • 2 lemons, zest
  • 1 tbsp olive oil

For the vegetable bake

  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 2 egg yolks
  • 1 clove garlic
  • 500 g spinach, cooked and squeezed dry
  • 250 ml double cream
  • 200 g gruyère cheese
  • 250 g ricotta cheese
  • 250 g boiled new potatoes, finely sliced
  • 100 g small cep mushrooms, dried and soaked
  • 50 g butter
  • 1 pinches nutmeg
  • 1 pinches black pepper

Method

1. Set the oven to 170C/gas 3. Put the garlic, lemon, rosemary and olive oil into a food processor and grind to a paste. Spread the paste over the veal loin and place in a roasting dish. Roast for 50 minutes.


2. In the meantime, heat the oil in a frying pan and soften the onion for a couple of minutes.


3. Place the egg yolks in a blender and pulse until light and frothy. Add the softened onions, garlic, spinach, cream, gruyère and ricotta; pulse for five seconds.


4. Transfer all the ingredients to a bowl and fold in the finely sliced new potatoes and ceps. Season with salt and freshly ground black pepper.


5. Spoon the mixture into a lightly buttered spring form cake tin with a diameter of 23 centimetres and bake for 35 minutes.


6. Turn the vegetable bake onto a serving plate, cut into triangular slices and serve with the roast veal.

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