Rolled veal roast with potatoe wedges

Rolled veal roast with potatoe wedges

Total: 2 hr 25 Min. | Active: 30 Min.
Nutritional value / people: 688 kcal
, Fat: 47 g
, Carbohydrate: 21 g
, Protein: 45 g


6 people


The original recipe with guaranteed success is for 6 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1 ⅕kg veal breast, thin part, cut open into a rectangle by the butcher
¾tsp salt
150g cream cheese with pepper (e.g. Boursin)
1tbsp gin
80g dried meat (jerky), sliced (e.g. bresaola)
80g leaf spinach
4sprigs thyme
1piece kitchen twine (approx. 150 cm)
1tbsp olive oil

To roast

800g waxy potatoes, cut into slices
2tbsp thyme, finely chopped
2tbsp oil
¾tsp salt
1tbsp maple syrup
1tbsp gin
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How it's done


Season both sides of the meat with salt. Combine the cream cheese with the gin, spread onto the inner surface of the meat, layer the air-dried meat and spinach on top, roll up tightly. Tie the thyme to the meat with kitchen twine. Brush the meat all round with oil, place on a baking tray lined with baking paper.

To roast

Roast for approx. 25 mins. in the centre of an oven preheated to 220°C. Turn the oven down to 170°C and cook for a further 45 mins. Mix the potatoes, thyme and oil in a bowl, season with salt. Arrange the potatoes around the meat, return to the oven for approx. 45 mins. until cooked. Baste the meat and potatoes with the juices twice. Combine the maple syrup and gin, pour over the meat 5 mins. before the cooking time is up. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the meat juices and potatoes.

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