Veal Kidney Roast with Herb Mozzarella Filling

Ingredients

• 1.5 kg veal roast (prepared by butcher)
• 1 ball mozzarella (about 125 g)
• 2 cloves garlic
• 0.5 bunch Basil
• 6 sprigs Thyme
• Salt
• pepper (ground)
• 1 onion
• 500 g waxy potatoes
• 2 tbsp Vegetable oil
• 300 ml meat broth
• 4 Sage leaves

Instructions

1. 1.

   Wash, pat dry and lay out the roast. Drain mozzarella and slice into rounds. Peel garlic and finely chop. Wash basil, pluck leaves and distribute with garlic, mozzarella and 4 thyme sprigs over the kidney filling. Season with salt and pepper. Re-roll the roast and tie with kitchen twine. Preheat oven to 200°C (convection). Peel and dice onion. Peel potatoes and cut into thick slices.

2. 2.

   Heat oil in a roasting pan and sear the roast on all sides. Add onions and cook briefly, without browning. Pour in meat broth and bring to a boil. Add remaining thyme sprigs and sage leaves. Roast for about 25-30 minutes, basting with cooking liquid; add more broth if needed. Arrange potatoes around the roast and continue roasting another 25-30 minutes until potatoes are tender. Remove twine from roast and serve plated with vegetables.