Potatoespeeled and cut into roughly 1.5-2cm cubes~1½ kgest.
Rosemaryfinely chopped for seasoning potatoes, plus one sprig to insert into the meat~2 tbspest.
Garlicfinely chopped~4 clovesest.
Saltto taste
Black pepperto taste
Olive oilused for seasoning potatoes and searing the meat~100 mlest.
Veal top sidewhole piece, trimmed of connective tissue and tied with kitchen twine~1.2 kgest.
White wineused to deglaze the searing pan~200 mlest.
Steps
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1
Peel the potatoes and cut them into roughly equal 1.5-2cm cubes, placing them in a bowl.
2
Finely chop rosemary and garlic, add to the potatoes along with salt, pepper, and a generous drizzle of olive oil, then mix well.
3
Spread the seasoned potatoes out in a single layer on a baking tray so they cook evenly, then bake in a static oven at 200°C for 20 minutes.
4
Choose a veal top side cut and check for connective tissue, trimming it out so the meat doesn't become tough after cooking.
5
Tie a knot at one end of the meat with kitchen twine, then form loops by twisting the twine around your hand and tying knots spaced about 1cm apart along the meat to create a cage that holds its shape; finish by tying off the other end and trimming excess twine.
6
Insert a sprig of rosemary into the meat, then season the entire surface generously with salt and pepper, massaging it in so it adheres.
7
Pour a good amount of olive oil into a frying pan and sear the meat over medium-high heat for about 1-2 minutes per side until nicely browned, avoiding piercing the meat so the juices stay in; use tongs or wooden spoons to turn it.
8
Once the meat is seared, deglaze the pan with white wine and let the alcohol evaporate.
9
Take out the baked potatoes, make space in the center of the tray, and place the seared meat there along with the pan juices — reserve the juices to drizzle over the sliced meat later.
10
Insert a probe thermometer into the center of the meat and roast in the oven at 200°C for 40-45 minutes, until the internal temperature reaches 65°C.
11
Let the roast rest for 10 minutes to seal in the juices, then cut off the twine and slice the meat.
12
Plate the roast together with the potatoes, then finish by drizzling the reserved pan juices over the meat before serving.
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