Bell Pepper, Lemon and Sage Veal Roast

Bell Pepper, Lemon and Sage Veal Roast

  • Preparation 30 min
  • Cooking 45 min
  • Servings 6
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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

Preparation

  • Veal

  • Vegetables

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