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Photo of Barbecued veal with jacket potatoes by WW

Barbecued veal with jacket potatoes

Total Time
1 hr 5 min
10 min
55 min
This BBQ veal is a winner, scoring full points on both taste and presentation. Thrown in being accompanied by spuds in jackets and it’s a gold medal dish!



1 medium, halved, stone removed

Lemon juice

1 tbs

Sebago potato

4 small, (4x140g), washed

Veal cutlet or chop, raw

4 medium, boneless, (4x130g), fat trimmed

Shortcut bacon

4 slice(s), (4 x 25g slices)

Light sour cream

¼ cup(s), (60ml)

Fresh chives

1 tbs, chopped


1 medium, cut into wedges to serve


  1. Place avocado, lemon juice, salt and freshly ground black pepper in a small bowl, then mash with a fork until combined. Set aside.
  2. Preheat oven to 200°C or 180°C fan-forced. Wrap potatoes in foil, place on a baking tray and bake for 50–55 minutes or until tender.
  3. Meanwhile, preheat a chargrill pan over high heat and cook veal for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Cook bacon in a chargrill pan for 2–3 minutes or until browned.
  4. Top baked potatoes with avocado, sour cream, chives and bacon, then serve with veal and lemon wedges.


SERVING SUGGESTION: Enjoy with a salad of baby rocket leaves, red capsicum and cucumber slices.TIP: If you prefer your jacket potatoes with crispier skin, bake them without wrapping in foil.