Cold veal with lemon and Rosemary sauce

Preparation: 25 minutes

Cooking time: 25 minutes

Free: 24 hours (to be done the day before)

Heat the oven to 220°

Wash and dry the sprigs of Rosemary, remove the needles from 5 sprigs and keep one aside for the sauce.

On the work surface, roll out some pieces of baking paper and put on top of the Rosemary.

A lined baking sheet, which contains meat scale, with a piece of parchment paper.

Ask yourself the calf, and then insert the baking tray into the oven.

Cook 25 minutes voltandola meat 2/3 times with 2 tablespoons during cooking.

The meat must form a golden crust on the outside and should remain pink inside.

Remove the meat from the oven and put it on the card with the Rosemary.

Close the paper around the piece of meat, forming a foil, and wrap the foil, very tightly with aluminum foil.

Let cool and put it in the refrigerator until the next day.

Retrieve the leaves from the Rosemary and coarsely chop remaining with a knife or with the Crescent.

Wash the lemons and spremeteli, strain the juice through a strainer, close-mesh net and pour it into a bowl, then add the salt and pepper.

Stir with a fork.

Combine the oil, beating with a fork until you have a clear sauce, thick and swollen.

Remove the foil with the meat from the refrigerator, remove foil and parchment paper.

Clean the meat with kitchen paper, so to dismiss the Rosemary.

Cut the meat into thin slices, place on a serving dish, overlapping slightly.

Sprayed the meat with the sauce. Serve.