Lemon roast rabbit with spring peas

Saddle of veal is coated with a lemon and herb crust and gently cooked. Served with fresh spring peas and a light sauce. A festive dish that takes 60 minutes to prepare.

Print Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Main course

Cuisine Italian

Servings People

Calories 420 kcal

Cooking utensils

1 Roasting pan
1 Oven dish
1 Zester
1 Kitchen twine

Ingredients

For the roast:

2 Saddle of veal à 200 g
1 Organic lemon Abrasion and juice
2 Sprigs of thyme
2 Tbsp panko flour

For the side dish:

200 g fresh spring peas
1 Shallot
100 ml Vegetable stock

Preparation

Prepare the roast:

Mix the lemon zest with the panko and thyme
Salt the saddle of veal, brush with the lemon mixture
Tie with kitchen twine

Cook the roast:

Sear in a pan
Finish cooking in the oven at 160°C for 25 minutes

Prepare the peas:

Dice the shallot and fry until translucent
Add the peas and deglaze with the stock
Simmer for 5 minutes

Recommended side dishes:

Saffron mashed potatoes
Steamed asparagus
Leaf salad with lemon vinaigrette

Nutritional values per portion

Calories: 420kcalCarbohydrates: 25gProtein: 38gFat: 18g

Keyword Easter dinner, Gavi di Gavi, Lemon roast rabbit, Spring cuisine, Veal recipe, Wine pairing

Have you tried the recipe?Lass uns wissen wie es geschmeckt hat