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Photo of Lemon and sage veal with spinach and mushrooms by WW

Lemon and sage veal with spinach and mushrooms

Total Time
1 hr 10 min
20 min
50 min
Rub tender veal with a zest herb coating for a flavoursome Italian-inspired roast


Fresh sage

1 tbs, finely chopped


1 tsp

Fresh lemon rind

1 tsp, finely grated

Olive oil

1 tbs

Veal cutlet or chop, raw

800 g, (buy 1kg veal rack), fat trimmed

Baby potatoes

600 g

Swiss brown mushrooms

200 g, thinly sliced

Baby spinach

100 g

Balsamic vinegar

1 tbs


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Combine the sage, salt, lemon rind and half of the oil in a small bowl. Rub over the veal.
  2. Preheat oven to 220°C. Place the veal in a baking dish and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for 35 minutes for medium-rare or until cooked to your liking. Transfer to a plate. Cover the veal with foil and set aside to rest for 5 minutes.
  3. While the veal is cooking, lightly spray a baking dish with oil. Place the potatoes in a medium saucepan of salted water. Bring to the boil over high heat. Boil for 10-15 minutes or until just tender. Drain. Place the potatoes in the prepared dish. Using a potato masher, gently crush the potatoes to about 2cm thick. Lightly spray with oil and bake for 20 minutes or until golden and crisp.
  4. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the mushroom, stirring, for 3 minutes or until browned. Add the spinach and cook, stirring, for 2 minutes or until just wilted. Add the vinegar and stir to combine.


SERVING SUGGESTION: Serve the veal with the potatoes and the spinach and mushrooms. Tip: Veal racks are available at your butcher. Alternatively use a veal roast from your local supermarket. Allow 15 minutes cooking time per 500g at 200°C for medium-rare.