Bell Pepper, Lemon and Sage Veal Roast

Ingredients

• Veal

  • 1 inside round veal roast, about 1 kg (2 lb), tied
  • 12 sage leaves
  • 30 ml (2 tbsp) olive oil
  • 1 lemon, the zest removed with a peeler
  • 2 cloves garlic, unpeeled, lightly crushed
  • 15 ml (1 tbsp) unbleached all-purpose flour
  • 500 ml (2 cups) chicken broth
  • 15 ml (1 tbsp) lemon juice
  • Salt and pepper

• Vegetables

  • 3 bell peppers of various colours, seeded and cut into strips
  • 2 shallots, thinly sliced
  • 45 ml (3 tbsp) olive oil
  • 500 ml (2 cups) cherry tomatoes, halved
  • 30 ml (2 tbsp) chopped flat-leaf parsley
  • 15 ml (1 tbsp) lemon juice