Rolled veal roast with potatoe wedges

Rolled veal roast with potatoe wedges

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


6 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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

To roast

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

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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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