Veal loin on the barbecue

Veal loin on the barbecue

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Good veal is not easy to find, but if you have a friendly and keen butcher you may be in luck. The veal loin I suggest for this recipe is from an older animal rather than baby veal.

It is a delicious meat, not ordinarily used for a barbecue. The secret to this dish is to not overcook it. So if you like your meat well done, then this may not be for you.

Ingredients

Quantity Ingredient
1 x 600g veal loin
olive oil
a few sprigs rosemary
best-quality extra-virgin olive oil
a squeeze lemon juice
salt flakes
freshly cracked black pepper

Method

  1. Marinate the veal in olive oil and rosemary leaves for a few hours.
  2. Preheat the grill on your barbecue and grill the veal for a few minutes on all sides, so that it is cooked to about 1 cm inwards, leaving the centre pink. Remove from the heat and rest for at least 20 minutes in a warm place. Slice the veal and serve with a drizzle of olive oil, a squeeze of lemon juice, a sprinkle of salt flakes and some freshly cracked black pepper.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again