Bell Pepper, Lemon and Sage Veal Roast | RICARDO

Ingredients

• 1 inside round veal roast, about 1 kg (2 lb), tied
• 12 sage leaves
• 30 ml (2 tbsp) olive oil
• 1 lemon, the zest removed with a peeler
• 2 cloves garlic, unpeeled, lightly crushed
• 15 ml (1 tbsp) unbleached all-purpose flour
• 500 ml (2 cups) chicken broth
• 15 ml (1 tbsp) lemon juice
• Salt and pepper
• 3 bell peppers of various colours, seeded and cut into strips
• 2 shallots, thinly sliced
• 45 ml (3 tbsp) olive oil
• 500 ml (2 cups) cherry tomatoes, halved
• 30 ml (2 tbsp) chopped flat-leaf parsley