Veal crack with paprika tapenade

Name: veal crack with paprika tapenade
Cook time: 20 min
Total time: 85 min
Yield: 4
Ingredients: 3 sprig of rosemary; 1 lemon cleaned up; 3 tl smoked sweet pepper; 6 el extra virgin olive oil; 1 kg calf rack from the salesperson; 295 g grilled red pepper variations possible; 8 g fresh fresh mint; 100 g feta

Top quality veal with a home-made paprika tapenade. The meat gets the main role.

Ingredients

Kitchen Stuff

1 large oven dish
1 meat thermometer
1 hand blender with high cup

Directions

Preheat the oven to 180 ° C.
Ris the leaves of the rosemary and cut finely. Grate the yellow skin of the lemon and squeeze out the fruit.
Mix the rosemary, the lemon zest and 2 tbsp lemon juice with the paprika and olive oil. Season with pepper and salt.
Dab the veal rack dry with kitchen paper and place in the baking dish. Brush with 3 tbs of the herb oil.
Heat the rest of the paprika oil in a frying pan and fry the veal rack in around 3 to 4 minutes. Put back in the baking dish and pour the shortening.
Insert the meat thermometer into the meat, but without touching the bone.
Roast the meat in the middle of the oven for about 50 minutes, until the meat has a core temperature of 60 ° C.
Remove from the oven and leave covered with aluminum foil for 15 minutes.
Meanwhile, make the tapenade. Let the grilled peppers drain and scoop in the high cup of the hand blender.
Pick the leaves of the coin. Add half of the mint, the feta, the paprika powder and the oil and puree with the hand blender.
Season with pepper and salt. Spoon into a bowl and crumble the feta on top and some mint leaves. Serve with the veal rack.

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Nutrition

490Calories

Sodium24% DV580mg

Fat57% DV37g

Protein72% DV36g

Carbs1% DV3g

Fiber4% DV1g

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