Veal breast with lemon rice

Ingredients for 4 servings:

• 1 ½ kg roast veal (veal breast)
• some pepper
• some salt
• ¼ tsp ground ginger
• 2 cup(s) rice, cooked
• 2 tbsp raisins
• ½ lemon(s), zest, grated
• ½ tsp basil
• 60 g butter
• 1 onion(s)
• 1 clove(s) garlic
• 80 g butter
• 8 slice(s) bacon (breakfast bacon), streaky

Instructions

Working time approx. 1 hour 40 minutes; Total time approx. 1 hour 40 minutes

Have the butcher prepare the veal breast for stuffing and rub it with salt, pepper, and ginger powder. Mix the cooked rice with the raisins, lemon zest, and basil. Heat the butter, lightly brown the finely chopped onion and the finely chopped garlic clove, and mix them into the rice. Stuff the veal breast with the rice mixture and tie the opening closed with kitchen string. Melt the butter in a shallow frying pan, add 4 slices of bacon, top with the veal breast, cover with 4 slices of bacon, and roast in the oven at 220°C for about 1.5 hours, basting frequently with water and pan juices. Serve the veal breast with steamed green peas, asparagus tips, and carrots.