Whole Roasted Veal Chop – Low-Temperature Cooking

Preparation time: approx. 2 hours
Difficulty: easy

Ingredients
1 kg whole veal chop/rack (tell the butcher it is for low-temperature cooking)
4 sprigs thyme, roughly chopped
2 garlic cloves, peeled and chopped
Finely grated zest of ½ lemon
½ tsp crushed white peppercorns
3 tbsp olive oil for the marinade
Olive oil for searing
2 tbsp sea salt
1 dl rosemary jus

Rosemary potatoes:
20 small Charlotte potatoes
3 tbsp olive oil
Needles from 2 rosemary sprigs, chopped
2 tbsp sea salt
Freshly ground black pepper

Preparation
Mix the thyme, garlic, lemon zest and peppercorns with the olive oil. Rub the veal with the marinade, cover and leave to marinate at room temperature for 1 hour.
Preheat the oven to 80°C. Place a wire rack on a baking tray. Heat olive oil in a frying pan and sear the meat on all sides. Transfer to the rack and cook for about 2 hours, until the core temperature reaches 60°C. Sprinkle with sea salt and leave to rest at room temperature for 10 minutes.
Meanwhile, increase the oven temperature to 220°C. Before serving, warm the veal in the oven for 10 minutes. Slice and serve with rosemary jus and the potatoes.
For the rosemary potatoes, preheat the oven to 220°C using fan-assisted grill. Line a baking tray, brush with olive oil and sprinkle with rosemary, sea salt and pepper. Halve the potatoes lengthways and place cut-side down. Bake for 10 minutes, turn and bake for another 10 minutes.