CookEat Recipe
Spanish Spiced Roast Veal with Lemon
A large veal roast basted with lemon pan juices, onion and warm spices.
Method
Steps
Step 1
Heat oven to 180 °C. Dry veal, season with salt and pepper, rub with 28 g butter, and set over sliced onion, bay and the herb sprigs in a deep roasting pan. Scatter the three ground spices.
Step 2
Pour 240 mL hot water and lemon juice around, not over, the veal. Dust lightly with flour and dot with remaining butter. Roast uncovered, basting every 20 minutes; add only a little hot water if the pan dries.
Step 3
Continue until the thickest meat reads 71 °C and the surface is browned, about 2–2½ hours depending on cut. Rest 15 minutes, strain or spoon over the reduced pan juices, and slice to serve.
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