Roasted veal chops, aromatic jus, honey-glazed carrots

Ingredients

4 servings

• 4 thick veal chops
• 1 large bunch of new carrots
• 30 cl veal stock
• 2 sprigs of thyme
• 1/2 sprig of rosemary
• 1 bay leaf
• 2 juniper berries
• 40 g butter
• 2 tablespoons liquid honey
• 2 tablespoons olive oil
• salt
• pepper

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Clean the carrots, leaving a bit of the green tops.

3. 3

   Brown them for 3 minutes in a sauté pan with half the butter over medium heat. Add the honey, salt, and pepper, letting them caramelize slightly while coating well with honey, add 150ml of water, place the pan in the oven, and cook for 20 minutes.

4. 4

   Pour the veal stock into a saucepan, add the thyme, rosemary, bay leaf, crushed juniper berries, salt, and pepper. Boil for 15 minutes over medium heat to reduce by half. Whisk in the remaining butter and keep the sauce warm.

5. 5

   Remove the carrots and cover them with aluminum foil to keep warm.

6. 6

   Increase the oven temperature to 200°C (400°F).

7. 7

   Season the veal chops and sear them for 5 minutes on each side in a skillet over high heat with olive oil.

8. 8

   Place the veal chops in a baking dish, put the dish in the oven, and cook for 10 to 12 minutes depending on thickness.

9. 9

   Remove the chops, let them rest for 5 minutes, and serve with the carrots and sauce.