Lombata Di Vitello Recipe

Prepare and marinate the veal

Trim any silver skin from the veal loin and pat dry with paper towels. Place the veal in a shallow dish or resealable bag.

In a small bowl whisk together 4 tbs extra-virgin olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, 2 tsp sea salt and 1 tsp freshly ground black pepper until emulsified.

Pour the marinade over the veal, massaging to coat all surfaces. Cover and refrigerate for at least 2 hours and up to overnight. Remove the veal from the refrigerator 45 minutes before grilling to come to near room temperature.

Roast the garlic

Preheat the oven to 200°C (390°F). Slice the top 1/4 off each whole garlic head to expose the cloves. Drizzle each head with about 1 tsp olive oil, wrap tightly in foil and roast on a baking sheet for 35–40 minutes, until cloves are soft and golden. Remove from oven and keep warm.

Prepare and roast the potatoes

While garlic roasts, place halved fingerling potatoes in a large bowl. Add 4 tbs olive oil, 6 rosemary sprigs (toss whole), 1.5 tsp salt and 1/2 tsp black pepper. Toss to coat thoroughly. Spread potatoes cut-side down on a baking sheet in a single layer. Roast in the same 200°C oven for 25–30 minutes until tender and golden; if using larger potatoes, roast up to 35 minutes. Turn once halfway for even browning.

When potatoes are done, remove rosemary sprigs. Optionally stir in 2 tbs butter while potatoes are hot to glaze them and add richness. Squeeze the roasted garlic cloves from their skins into the potatoes (use 2 heads now and reserve one for serving) and gently toss to combine. Keep warm.

Preheat the grill or pan

Preheat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). If using a cast-iron skillet or grill pan, heat it over medium-high heat until very hot and lightly oiled.

Remove excess marinade from the veal and lightly brush the surface with a bit of olive oil to prevent sticking. Place the veal on the hot grill or pan. Sear for 3–4 minutes per side to get a golden crust, then move to indirect heat or reduce heat and continue cooking until an instant-read thermometer reads 58–60°C (136–140°F) for medium-rare, about 12–18 minutes total depending on thickness. For medium cook to 63–65°C (145–149°F).

Once the target temperature is reached, transfer the veal to a cutting board, tent loosely with foil and rest for 10 minutes (carryover will raise the temperature a few degrees).

After resting, slice the lombata into 1 cm (3/8 inch) thick slices across the grain. Arrange on a warmed platter.

Serve the sliced veal alongside the roasted fingerling potatoes and roasted garlic. Garnish with fresh rosemary sprigs and lemon wedges. Finish with a light sprinkle of coarse sea salt to taste and an extra drizzle of olive oil if desired.

Optional: spoon any pan juices from the rested veal over the slices for extra flavor. Serve immediately.