Veal rib chop with salsa verde and roasted veg
- May 2014
- Serves 2
- Marinating time 1-2 hours or overnight, hands-on time 1 hour, oven time 25-30 min.
Ethically sourced rose veal is a joy to cook and eat. A juicy rib chop with zingy salsa verde and sweet spring veg makes for a perfect two-person roast.
- 51.2g (8.6g saturated)
- 10.8g (9.9g sugars)
- 700g French-trimmed British rose veal rib chop (or 1kg untrimmed – see tip)
- 3 garlic cloves, crushed
- Zest and juice 1 lemon
- Drizzle olive oil
- Bunch leafy radishes (about 15), halved, leaves removed and
- 2 bunches spring onions, halved widthways
- Small handful fresh parsley leaves
- 3 anchovies in oil
- 2 tsp capers, rinsed
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- 50g watercress
- Put the chop on a plate and rub with the garlic, half the lemon zest and juice, and a good drizzle of olive oil. Season well with salt and pepper, then leave to marinate for 1-2 hours out of the fridge, or cover and chill overnight. (Allow to come to room temperature before cooking.)
- Heat the oven to 200°C/fan180°C/gas 6. Heat a griddle pan on the hob until smoking, then cook the chop for 3-5 minutes on each side.
- Put the radishes and spring onions in a roasting tin, then sit the chop on top. Roast in the oven for 25-30 minutes for medium-rare (the centre should be 60°C when checked with a digital thermometer). Remove the roasted chop and veg to a chopping board, reserving the juices in the tin, and loosely cover with foil. Leave to rest for 15 minutes.
- Meanwhile, whizz the parsley, anchovies, capers, mustard, vinegar and the 4 tbsp oil in a food processor until combined. Add the reserved radish leaves and whizz again until smooth. Season the salsa verde with the remaining lemon zest and juice, and some salt and pepper, then transfer to a small bowl.
- Toss the watercress in the reserved roasting juices. Arrange the chop and veg on a serving platter and scatter over some of the watercress (serve the rest on the side). Serve with the salsa verde.
If you prefer your rib chop untrimmed, roast it for 35-40 minutes until the internal temperature is 60°C (medium-rare).
The salsa verde will keep in a sealed sterilised jar for up to a week. Or, freeze it in ice cube trays for up to 3 months, then defrost as required.
To ensure your veal has been reared to high welfare standards, choose British rose veal. If buying from a butcher whose produce isn’t British, quiz them about the meat’s provenance. Imported veal can have high welfare standards, but it’s vital to check.
French trimming means cutting away the meat and skin from the rib bone to give a clean, polished look. Ask your butcher to do it for you.
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