Roast veal with sweet wine and cherry tomatoes

Total time: 1hr 15m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 464 Kcal, 43g Protein, 15g Carbohydrates, 24g Fat


  • To marinate the meat
  • 2 tbsp olive oil
  • 1 tbsp liquid acacia honey
  • 4 sprigs rosemary
  • 1.5 tsp salt
  • a little pepper
  • 1.2 kg roast veal (e.g. loin)
  • 1 organic lemon, sliced
  • To roast the meat
  • 1 tbsp clarified butter
  • 1 dl sweet wine (e.g. Vin Santo or Sauternes)
  • 1 dl meat bouillon
  • 1 tbsp liquid acacia honey
  • 500 g vine-ripened cherry tomatoes

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  • To marinate the meat

    Combine the oil with the honey, rosemary, salt and pepper, coat the meat in the marinade. Place the rosemary sprigs and lemon slices on top of the meat, secure with kitchen twine.
  • To roast the meat

    Heat the clarified butter in a wide roasting tin in the lower half of an oven preheated to 220°C. Place the meat in the tin, brown for approx. 10 mins. Turn the oven down to 180°C. Combine the wine with the stock and honey, pour over the meat, roast for approx. 50 mins. until cooked. Spoon the cooking juices over the meat from time to time. Place the vine-ripened tomatoes alongside the meat, heat gently. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the tomatoes and cooking juices.
  • Serve with:

    Pasta or rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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