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Veal crack with paprika tapenade
Top quality veal with a home-made paprika tapenade. The meat gets the main role.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Ris the leaves of the rosemary and cut finely. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the rosemary, the lemon zest and 2 tbsp lemon juice with the paprika and olive oil. Season with pepper and salt.
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Dab the veal rack dry with kitchen paper and place in the baking dish. Brush with 3 tbs of the herb oil.
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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.
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Insert the meat thermometer into the meat, but without touching the bone.
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Roast the meat in the middle of the oven for about 50 minutes, until the meat has a core temperature of 60 ° C.
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Remove from the oven and leave covered with aluminum foil for 15 minutes.
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Meanwhile, make the tapenade. Let the grilled peppers drain and scoop in the high cup of the hand blender.
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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.
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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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