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🍽️ Tender Veal Rack with Crispy Sage Leaves

475 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal Rack (with bone)
• Salt
• Pepper (from the mill)
• 1 tsp finely grated lemon zest
• 1 tbsp chopped, mixed herbs (basil, oregano, thyme, rosemary)
• 4 tbsp Olive oil
• 100 ml Veal stock
• 2 Garlic cloves
• 1 tbsp Honey
• 1 handful Sage leaves
• Oil (for frying)

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Mix the oil with salt, pepper, the lemon zest, the chopped garlic, and the chopped herbs to create a marinade.
3. 3. Coat the veal meat thoroughly with this marinade.
4. 4. Place the meat on the oven rack and position a drip pan underneath on the lowest rack.
5. 5. Preheat the oven and bake the meat at 200 degrees Celsius conventional heat (or 170 degrees Celsius fan forced) for about 60 to 70 minutes.
6. 6. Turn the meat occasionally during cooking and brush it repeatedly with veal stock.
7. 7. Switch to the grill function after the cooking time has elapsed.
8. 8. Brush the meat with honey and grill it until golden brown, turning it occasionally as well.
9. 9. Fry the sage leaves in hot oil until they are crispy.
10. 10. Remove the leaves with a slotted spoon and let them drain on kitchen paper.
11. 11. Place the fried sage leaves on the finished meat for garnish.

Nutrition per serving

• kcal: 475
• Protein: 54 g · Fett/Fat: 27 g · Carbs: 4 g