Veal Walnut in Vine Leaves

Remove the vine leaves from the brine, rinse with cold water and dry with kitchen roll.

First chop the pumpkin seeds and the pine nuts, then finely grind them with a blender. While doing this, gradually pour in the oil. Squeeze the lime (1). Remove the peel from the garlic and chop finely. Mix the lime juice with the wine and garlic into the nut mixture, season with salt and freshly ground pepper. Coat the meat with it on all sides. Preheat the oven to 200 degrees (gas mark 3).

On a large piece of separately strong aluminum foil, overlap as many vine leaves as the roast is large. Place the roast on the leaves and place the remaining leaves around the roast. Wrap the aluminum foil tightly around the roast and close on all sides.

Cook the roast in the oven (center) until cooked through, about 2 hours. Cool down in the foil.

Cut the cooled roast into thin slices. Rinse the lime (2) and also cut into narrow slices. Arrange the roast with the lime slices and offer green tuna sauce with it.

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