Stuffed Veal Roast

Ingredients

• 2 cloves garlic
• 2 slices thick-cut French country bread
• 50 ml lukewarm milk
• 250 g veal liver sausage
• 150 g veal mince
• 1 egg
• 1 tbsp chopped green pistachios
• Salt
• ground pepper
• 1 kg boneless veal shoulder
• 150 g butter
• 500 g frozen peas
• 800 g new potatoes
• 1 untreated lemon

Instructions

1. 1.

   Peel and chop the garlic. Remove the crust from the bread, cube it, and mix with milk. Knead the liver sausage, mince, egg, and pistachios with the soaked bread. Season with salt and pepper. Preheat the oven to 210°C fan.

2. 2.

   Cut a pocket into the veal shoulder and fill it with the meat mixture. Tie with kitchen twine. Salt and pepper all sides of the stuffed shoulder, place in a roasting tin. Add 300 ml water and scatter 25 g butter pieces over the meat. Roast in the preheated oven for about 45 minutes, basting occasionally with the pan liquid.

3. 3.

   Meanwhile thaw the peas. Peel the potatoes and cook in boiling salted water for 15–20 minutes. Blanch the peas in boiling salted water for about 5 minutes. Wash the lemon hot, peel zest with a microplane and chop it. Squeeze out the juice.

4. 4.

   Heat 25 g butter in a pan, toss the drained potatoes and peas over low heat. Bring the remaining butter with lemon zest and juice to a boil in a saucepan. Season with salt and pepper.

5. 5.

   Slice the stuffed veal roast and serve on plates with peas and potatoes. Drizzle with lemon butter and serve hot.