Baby veal loin with vegetables
5 servings
40 minutes
Veal chop with vegetables is an exquisite dish of Russian cuisine that combines the tenderness of meat with aromatic herbs and fresh vegetables. The marinade of rosemary, lemon zest, and garlic gives the meat a refined taste with a light citrus note. After quick grilling and baking in the oven, the meat develops an appetizing crust while remaining juicy inside. The blanched and lightly sautéed vegetables in butter complement the veal with a touch of sweetness and freshness. This dish is perfect for special occasions, combining simplicity in preparation with elegant presentation. It pairs wonderfully with light white wines and fresh herbs. Historically, such recipes were popular in noble houses where tender meat and refined flavor combinations were appreciated.
1
We marinate the meat. In a mortar, we grind rosemary, lemon zest, and garlic. We salt the meat, rub it with the mixture from the mortar, drizzle with olive oil, and let it sit for 15-20 minutes.
- Fresh rosemary: 1 bunch
- Lemon zest: 1 piece
- Finely chopped garlic: 2 cloves
- Sea salt: to taste
- Olive oil: to taste
2
Meanwhile, we blanch the carrots and green peas, dry them, and sauté them a little in butter.
- Baby carrots: 250 g
- Frozen green peas: 250 g
3
Grill the marinated pork chop for 2 minutes on each side, then place it in the oven at 170 degrees for 10-12 minutes (choose the time based on your desired doneness) — I used a meat thermometer.
- Veal loin: 1200 g
4
Remove the meat from the pan, cover it with foil, and let it rest for 5 minutes — during this time, the juices will distribute evenly.
