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4 ribs of rose veal

Salt and pepper

60ml olive oil



25g fresh basil

25g fresh parsley

then as much as you like of rosemary, chives, tarragon, thyme

Fresh ground black pepper

Ground white pepper

100g butter softened

100g gruyere cheese grated

80g cheddar cheese grated

150g breadcrumbs


Serves: 4

Source: Cooking with the Master Chef, Michel Roux Jr.



Wash and dry the herbs

Put all the ingredients in a food processor and mix to a smooth paste. I tried a blender and the domestic ones do not have enough power.

Divide the paste into 4 equal portions and shape into patties that will sit on top of the veal chops.

Place in the fridge if using immediately or in the freezer if preparing in advance.


When ready to cook the veal:

Preheat oven to 200C

Season the veal with salt and pepper

Heat a pan that holds the veal on the stove, add the olive oil and brown the veal on all sides

Place in the oven for 12 minutes, turning after 6 minutes

Put a portion of the herb crust on to each veal chop.

Put back in the oven for a further 10 minutes until the crust is bubbling and browning.

The meat can be rested at this point but do not cover. The meat can be flashed under a hot grill if needed after resting.


I served with a generous helping of Fondant Potatoes.

Selected recipes

Herb crust ingredients ready for blending

Herb Crust Ingredients


Blended herb crust

Herb Paste


Herb crust patties ready for cooking

Herb Crust