Using Mediterranean herbs is a great way to elevate your cooking and bring an authentic taste to a rustic home cooked meal. Veal is another important ingredient in Mediterranean cuisine, so combining it with the herbs makes for a deliciously authentic dish. There are a few different varieties of veal and they all have a delicate flavour that lends well to pairing. Veal is also fairly lean, making it one of the healthier red meats.
Ingredients
Mediterranean shaved veal
- One 2 lb veal eye round roast, Trimmed of sinew salt and pepper
- 2 Tbsp olive oil
- ¼ cup coarsely chopped fresh
- Mediterranean herbs (such as Thyme, marjoram, oregano), stems reserved
- 2 cloves garlic, finely chopped
- ½ lemon zest
- ½ lemon juice
- ¼ cup white wine
Lemon Potato Puree
- 6 medium-sized white potatoes, peeled and cut into quarters
- ½ cup milk
- ½ cup sour cream
- 2 Tbsp olive oil
- 1 lemon zest
- salt and pepper
Red Pepper Balsamic Jam with Basil
- 4 red peppers
- 2 Tbsp olive oil
- ¼ cup finely diced red onion
- 1 clove garlic, finely diced
- salt and pepper
- 1½ Tbsp balsamic vinegar
- 1 Tbsp chopped basil
How to Make It
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Mediterranean Shaved Veal
- Preheat oven to 350°F. Season veal roast with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add veal and sear on all sides, 8 to 10 minutes in total, or until golden. Transfer veal to a roasting pan.
- In a small bowl, combine mediterranean herbs, garlic, and lemon zest. Rub mixture all over seared veal.
- Place roasting pan in preheated oven and cook for 30 to 40 minutes, or until cooked through. Halfway through cooking, squeeze lemon juice on top of veal.
- Remove from oven and add white wine to deglaze the pan, scraping up all brown bits.
- Let meat rest for 5 minutes. Slice meat very thinly and return slices to roasting pan to let all the juices absorb. Lemon Potato Puree
- Place potatoes in a large pot of cold salted water. Bring to a boil and cook until potatoes are fork tender, 15 to 20 minutes. Drain potatoes.
- In a medium saucepan, heat milk over medium heat. Add sour cream, olive oil, and lemon zest.
- Transfer potatoes to bowl of a stand mixer. Add milk mixture and beat at high speed with whisk attachment for 10 to 20 seconds (you can also use a hand mixer), or until smooth. Do not overmix. Season with salt and pepper. Red Pepper Balsamic Jam with Basil
- Char peppers on a barbecue grill or broil in oven for 10 to 15 minutes, or until blackened on all sides. Transfer peppers to a large bowl and cover with plastic wrap. Let stand 15 minutes. Peel, seed, and dice peppers.
- In a medium skillet, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes, or until soft and translucent. Add garlic and cook another 2 to 3 minutes. Add diced roasted red peppers and cook 2 to 3 minutes more, or until vegetables are soft. Season with salt and pepper. Add balsamic vinegar and let liquid reduce on low heat for 5 minutes. Remove from heat and let cool.
- Add basil and stir to combine.