Lemon and sage veal with spinach and mushrooms

Instructions

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.