Lemon and sage veal with spinach and mushrooms
1 tbs, finely chopped
Fresh lemon rind
1 tsp, finely grated
Trimmed veal cutlet
800 g, (buy 1kg veal rack), fat trimmed
Swiss brown mushrooms
200 g, thinly sliced
Baby spinach leaves
1 medium, wedges, to serve
1 x 3 second spray(s)
- Combine the sage, salt, lemon rind and half of the oil in a small bowl. Rub over the veal.
- 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.
- 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.
- 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.