Roast rolled veal loin with sage, lemon and spinach stuffing

Name: Roast rolled veal loin with sage, lemon and spinach stuffing (Longe de veau à la sauge, citron et épinards farcis)
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: Serves: 4
Cuisine: French
Ingredients: 200 ml (7 fl oz) vegetable or chicken stock; sea salt and freshly ground black pepper; 25 g (1 oz) butter; 600 g (1 lb 5 oz) veal loin; 6 smoked streaky bacon rashers; 200 g (7 oz) spinach, washed and chopped; 2 garlic cloves, crushed; zest and juice of 2 lemons; bunch of fresh sage, chopped; 1 tbsp crème fraîche; 1 tsp Dijon mustard

Longe de veau à la sauge, citron et épinards farcis

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

This was cooked for me at a French friend’s house for supper while I was travelling around France and writing this book, and it was so good that I had to get the recipe. In homage to her, it should really be called Veau de Jane!

Ingredients

600 g (1 lb 5 oz) veal loin
25

Europe
France
Supper
Main course
Mediterranean
Gluten-free
Normandy

Method

Preheat the oven to 160°C/325°F/Gas 3. With a large sharp knife, cut into the loin lengthways and cut round, so turning the loin into a flat sheet. Place the meat between two sheets of greaseproof paper and beat with a mallet until even and flat and measuring about 30 x 20cm (12 x 8 in