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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
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
The lemon and caper topping of this dish is sweet, zesty and full of flavour.

Ingredients

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

Vinegar

1 tbs, (red wine)

Whole grain mustard

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  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.

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