Lemon & parsley veal striploin with smashed beets
Method - Place veal in a large snap-lock bag and add half the oil, garlic, lemon zest and parsley. Season and rub to coat veal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianveal.com.au.
Cooking tools:
- Grill
- Grill pan
- Potato masher
- Mason jar
- Microplane
- Stove
- Zip-top bag
- Aluminum foil
- Parchment paper
- Plate
- Measuring spoon
Ingredients
- 4 x 250g (approx.) veal bone-in striploin chops
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Zest and juice of 1 lemon
- 1/4 cup parsley leaves, finely chopped +extra leaves, to serve
- 500g ready to eat beetroots, drained, crushed
- 1/3 cup Greek yoghurt
- 1 1/2 tbsp tahini
- 1 tbsp almonds, toasted, roughly chopped
- Steamed asparagus and snow peas, to serve
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