There's a whole head of garlic in this recipe, but after slow-roasting it comes out of the oven tasting mild and sweet. Serve the veal with lightly steamed asparagus and boiled new potatoes sprinkled with chopped parsley.
1 head garlic
4 veal steaks, about 120g each
1 tablespoon Dijon mustard
1 lemon, very thinly sliced
2/3 cup reduced-salt chicken stock
1/4 cup freshly squeezed lemon juice
2 teaspoons cornflour
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Preheat the oven to 190°C. Wrap the garlic in foil and bake until tender (the package will feel soft when pressed), about 45 minutes. When cool enough to handle, cut the top off the head of garlic, squeeze out the garlic pulp into a small bowl, and mash until smooth.
Preheat the grill. Brush the veal with mustard. Top each steak with 3 lemon slices. Grill the veal about 8 cm away from the heat until cooked through, about 2 minutes. Transfer the veal to a platter and cover loosely with foil to keep warm.
In a small saucepan, whisk the stock and lemon juice into the cornflour. Add the roasted garlic. Bring to the boil over medium heat and boil until the sauce is slightly thickened, about 1 minute. Spoon the sauce over the veal and serve.
Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It's also a good source of two B vitamins, niacin and riboflavin, which both aid in metabolising fat. Studies show that niacin plays a part in lowering cholesterol levels, and that riboflavin, as its co-enzyme, supports niacin in this role.