Veal Breast with Lemon Crumbs

Ingredients

• 1.5 kg veal breast (with bone)
• 1 untreated lemon
• 2 Garlic cloves
• 4 sprigs thyme
• 100 g country bread
• 2 tbsp Rapeseed oil
• 2 tbsp coarse mustard
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 2 vegetable onions
• 300 g beetroot
• 200 g carrots
• 350 ml strong beer

Instructions

1. 1.

   Wash the meat, pat dry and lightly score the fat layer. Rinse the lemon hot, pat dry, grate the zest and squeeze out the juice. Peel the garlic and finely dice.

2. 2.

   Wash the thyme, shake dry, pluck leaves from stems and finely chop. Combine bread with lemon juice, zest, garlic, thyme, oil and mustard into a paste. Season with salt and pepper. Preheat oven to 180°C (convection).

3. 3.

   Sear veal breast in hot oil in a roasting pan on all sides, spread the seasoning paste over the skin side and roast in the oven for 1–1½ hours. Peel vegetables, cut into bite‑sized pieces and add after 40 minutes. Once veggies have color, pour in beer.

4. 4.

   Remove finished veal from oven, place on plate and let rest briefly. Boil vegetables with a splash of water, season and serve alongside the breast.