Lemon Veal Roast with Spinach Sauce

Ingredients

• 1.2 kg veal roast (from the hindquarter)
• 2 lemons
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• cooking twine
• 1 sheet parchment paper (large)
• 4 tomatoes
• 400 g spinach
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 2 tbsp chopped walnuts

Instructions

1. 1.

   Rub the meat with salt and pepper. Slice lemons into rounds. Tie the roast with cooking twine, enclosing the lemon slices inside, then drizzle with 2 tbsp olive oil.

2. 2.

   Brush the parchment paper with remaining olive oil, place the tied roast on it, and tightly wrap everything, tucking the seam under the package. Moisten the top of the package with water, lay it on a baking tray, and bake in a preheated oven at 180°C for 1.5 hours.

3. 3.

   Wash tomatoes, quarter them, remove seeds, and dice.

4. 4.

   Thoroughly wash spinach, discard stems, blanch briefly in lightly salted boiling water until wilted, then drain, shock in cold water, dry, squeeze out excess moisture, and fluff again.

5. 5.

   Peel and finely chop shallot and garlic; sauté in hot butter, add spinach, cook for a few minutes while stirring until liquid evaporates. Season with salt, pepper, and lemon juice. Remove from heat, fold in tomato cubes, walnuts, and olive oil, taste and adjust seasoning.

6. 6.

   For serving, slightly open the parchment, spread the sauce over it, slice the roast, and serve with warm spinach-tomato sauce.