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)
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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