Roast loin of veal with peas, courgettes and new potatoes

Succulent, rare roast veal elevated by a rich anchovy and tarragon butter, adding a salty depth that cuts through the meat. Served alongside buttery new potatoes, sweet baby peas and fresh courgettes, it is finished with a generous scattering of sharp Parmesan shards.

By Matt Tebbutt
From Saturday Kitchen

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This roast loin of veal dish receives a Nutri-Score of D due to the high saturated fat content from the butter, anchovies, Parmesan and veal, combined with moderate carbohydrates from the potatoes and relatively low fibre.

Per serving (approximate): 730 kcal, 35g fat (of which 18g saturates), 40g carbohydrates, 5g sugars, 4g fibre, and 45g protein.

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Method

Prepare the Flavoured Butter (5 mins — do this at the start)

1. Mix the butter — Put the 50g of unsalted butter, anchovy fillets, lemon zest, chopped tarragon and chopped parsley into a bowl. Mix them together thoroughly until all the ingredients are evenly distributed through the butter.
2. Shape and chill — Shape the mixture into a neat log, wrap it in baking paper or cling film, and place it in the fridge to chill for at least 1 hour. This allows the flavours to meld and the butter to firm up so you can slice it easily later.

Roast the Veal (20 mins)

3. Preheat the oven — Get your oven up to 200C/180C Fan/Gas 6 and let it heat up while you prep the veal.
4. Sear the meat — Season the 1kg loin of veal all over with salt and pepper. Place a large ovenproof frying pan over a high heat and sear the veal on all sides until it is golden brown and nicely caramelised on the outside.
5. Add aromatics — Toss in the fresh thyme and crushed garlic cloves, then transfer the pan to the hot oven. Roast the veal for about 15 minutes for rare meat — use a meat thermometer to check it has reached 62C in the thickest part.
6. Add Madeira and rest — Remove the pan from the oven and pour in the Madeira and the 25g of unsalted butter. Baste the veal with this lovely, bubbling sauce for a minute, then remove the meat from the pan and leave it to rest on a warm plate for at least 5 minutes so the juices can redistribute.

Prepare the Vegetables (15 mins — overlap with roasting time)

7. Cook the potatoes — Put the 6 baby new potatoes and bay leaf into a saucepan of boiling salted water and simmer them until they are just tender. Leave them to cool in the cooking water, then drain them well and slice each one in half.
8. Blanch the greens — Bring a second saucepan of water to the boil, add the 100g of petits pois and the 6 sliced baby courgettes, and blanch them briefly for just 2 to 3 minutes. Drain them well so the roast loin of veal stays the star of the show.
9. Heat the vegetables — Heat a clean frying pan over a medium heat and add the sliced potatoes, peas, courgettes, crushed garlic and 50g of unsalted butter. Cook everything together until heated through, then season generously with salt and pepper.

Assemble and Serve (5 mins)

10. Carve the veal — Thinly slice the rested veal loin and arrange it attractively on a serving platter.
11. Plate the veg — Scatter the warm potatoes, peas and courgettes over the top of the veal and spoon over any resting juices from the pan.
12. Finish with butter and cheese — Cut slices from the log of flavoured butter and place them on top of the hot roast loin of veal so they melt in beautifully. Finish the dish with the shards of Parmesan and serve immediately.