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🍽️ Andalusian Veal Roast

406 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the garlic. Set aside one clove. Crush the other clove together with fennel seeds, peppercorns, one teaspoon of sea salt, and saffron threads into a paste using a mortar and pestle (or chop in a blender). Stir in one tablespoon of olive oil.
  2. 2. Rinse the meat, pat dry, rub evenly all over with the spice paste, and let it marinate covered in the refrigerator for about 2 hours.
  3. 3. Tie the roast with kitchen twine. Wash the rosemary sprigs, shake off excess water, and tuck them under the twine.
  4. 4. Heat the remaining olive oil in a casserole dish or an ovenproof pan, brown the meat all over, and roast in a preheated oven at 200 °C (convection: 180 °C, gas mark: 3) for about 50 minutes.
  5. 5. Meanwhile, finely chop the second garlic clove for the almond sauce. Remove the crusts from the toast bread and cut into small cubes. Wash the parsley, shake off excess water, and pick off the leaves.
  6. 6. Toast the chopped almonds in a pan without added fat until light brown and fragrant. Add the garlic, immediately deglaze with the milk, bring to a brief boil, and then let cool.
  7. 7. Pour the almond milk into a tall container, add the bread, and blend finely with a hand blender until a smooth cream forms. Stir in the salad cream. Squeeze the half lemon. Season the almond sauce with lemon juice, sea salt, and pepper.
  8. 8. Finely chop the parsley leaves using a large, heavy knife (or in a food processor) and mix into the almond sauce.
  9. 9. Remove the roast from the oven, wrap in aluminum foil, let rest for 10 minutes, then slice, arrange on a platter, and serve with the sauce.

Nutrition per serving