for 4 person

Meat

1 kg	roast veal (e.g. shoulder)
	oil, for frying
1 tsp	salt
¼ tsp	pepper

Herb mixture

1 bunch	flat-leaf parsley, roughly chopped
½ bunch	oregano, roughly chopped
1 tbsp	thyme, leaves torn off
1	garlic clove, squeezed
50 g	breadcrumbs
2 tbsp	shelled pistachios
1 tbsp	olive oil
¼ tsp	salt
2 tbsp	mustard

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove the meat and place in a roasting tin.

Herb mixture

Blitz the herbs, garlic, breadcrumbs and pistachios in a food processor until smooth. Add the oil and salt, mix. Brush the surface of the meat with mustard, top with the herb mixture, press down firmly.

To roast in the oven

Approx. 50 mins. in the centre of an oven preheated to 160°C. The core temperature should be approx. 65°C. Remove the meat, cover and leave to rest for approx. 10 mins. before carving.

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