Photo of Veal steaks with lemon and caper gremolata by WW

Veal steaks with lemon and caper gremolata

8 - 11
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
The lemon and caper topping of this dish is sweet, zesty and full of flavour.


Orange sweet potato (kumara)

800 g, cut into 2cm pieces

Fresh flat-leaf parsley

¾ cup(s)

Fresh lemon rind

2 tsp, grated

Lemon juice

¼ cup(s)

Olive oil

1 tbs

Capers, rinsed, drained

2 tsp

Lean veal leg steak

500 g, fat trimmed

Dried cranberries

¼ cup(s)

Pine nuts

2 tbs, toasted


1 tbs, (red wine)

Whole grain mustard

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Place sweet potato on a baking tray. Lightly spray with oil and toss to coat. Bake for 40–45 minutes or until golden and tender.
  2. Meanwhile, finely chop 2 tablespoons parsley. Whisk chopped parsley, rind, juice, oil and capers in a small jug. Set gremolata aside.
  3. Lightly spray a large frying pan with oil and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through. 4. Place cranberries, pine nuts, vinegar, mustard, roasted sweet potato and remaining parsley in a large bowl. Toss to combine. Serve veal topped with lemon and caper gremolata, along with sweet potato salad.