Roast veal with potatoes and lardons

By tanguy

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Rate this recipe 3.5/5 (105 Votes)

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Hermitage Roast Potatoes

Ingredients

1 roast veal
1 onion
1 clove of garlic
150 gr of lardons
20 cl of white
veal stock
creme fraiche
4 large potatoes

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 90mins
Cost Average budget

Preparation

Step 1

Prick the roast with garlic. Fry in a pan. Reserve.

Step 2

Fry in a pan the potatoes, sliced into pieces, the bacon lardons and onion and fry until the lardons are cooked.

Step 3

Pour everything into a dish with the roast. Add 1 tablespoon of veal stock, 20 cl of white wine, pepper and 2 tablespoons of cream. Pour over with enough water to cover the potatoes.

Step 4

Bake at 230 degrees for 90 minutes, baste the roast regularly with its juice.

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.