Veal Roasted on a Bed of Herbs with a Blanket of Lemon and Cream

This method of roasting veal is inspired by reading the Italian cook Anna del Conte’s Amaretto, Apple Cake and Artichokes.

Serve with pommes Anna and broad beans with braised celery; or even better with new potato crisps and a warm salad of rocket/watercress, fried mushrooms and fried celery..

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