Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Barbecued veal with jacket potatoes by WW

Barbecued veal with jacket potatoes

11
Points®
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Moderate
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!

Ingredients

Avocado

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

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  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.

Notes

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.

You might like

You might like