for 4 person

To marinate the meat

2 tbsp	olive oil
1 tbsp	liquid acacia honey
1 tsp	rosemary, finely chopped
1 ½ tsp	salt
a little	pepper
1 ⅕ kg	roast veal (e.g. loin)
4 sprig	rosemary
1	organic lemon, sliced

To roast the meat

1 tbsp	clarified butter
1 dl	sweet wine (e.g. Vin Santo or Sauternes)
1 dl	meat bouillon
1 tbsp	liquid acacia honey
500 g	vine-ripened cherry tomatoes

How it's done

To marinate the meat

Combine the oil with the honey, rosemary, salt and pepper, coat the meat in the marinade. Place the rosemary sprigs and lemon slices on top of the meat, secure with kitchen twine.

To roast the meat

Heat the clarified butter in a wide roasting tin in the lower half of an oven preheated to 220°C. Place the meat in the tin, brown for approx. 10 mins. Turn the oven down to 180°C. Combine the wine with the stock and honey, pour over the meat, roast for approx. 50 mins. until cooked. Spoon the cooking juices over the meat from time to time. Place the vine-ripened tomatoes alongside the meat, heat gently. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the tomatoes and cooking juices.

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