Mediterranean shaved veal with lemon potato puree recipe

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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.

  • Yield: 4 Servings


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
    Mediterranean Shaved Veal
  1. Preheat oven to 350°F. Season veal roast with salt and pepper.
  2. 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.
  3. In a small bowl, combine mediterranean herbs, garlic, and lemon zest. Rub mixture all over seared veal.
  4. 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.
  5. Remove from oven and add white wine to deglaze the pan, scraping up all brown bits.
  6. Let meat rest for 5 minutes. Slice meat very thinly and return slices to roasting pan to let all the juices absorb.
  7. Lemon Potato Puree
  8. 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.
  9. In a medium saucepan, heat milk over medium heat. Add sour cream, olive oil, and lemon zest.
  10. 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.
  11. Red Pepper Balsamic Jam with Basil
  12. 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.
  13. 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.
  14. Add basil and stir to combine.

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