Tuesday's Tantalising Taste (Roast Veal)

Ingredients

Roast Veal

2 kg veal roast. A top round or leg are both good cuts for this. Ask your butcher to trim the roast of any sinew or silver meat and tie.

6 large garlic cloves, smashed with the skins left on

3 to 4 sprigs of fresh thyme

1 tablespoon olive oil
4 tablespoons butter
Salt and freshly ground pepper


Directions

Pre-heat the oven to 350º F.

Before cooking, bring the roast to room temperature by taking it out of the refrigerator about a half-hour before you plan to cook it.

Lightly rinse the roast with cool water and completely dry using paper towels.

Use a large sauté pan or skillet, one that can be used on top of the stove and also in the oven. Do not use a non-stick pan.

Season the roast generously on all sides with salt and freshly ground pepper, pressing the salt and pepper into the meat.

Place about 1 tablespoon of canola oil in the sauté pan and place over a high heat until the oil shimmers (but not smoking).

Add the butter and let it melt to combine with the oil.

Add the roast and with the pan on a moderately high heat, lightly brown on all sides. This will take about 5 minutes. While browning the roast, use a large spoon to baste the roast with the melted butter/oil combination in the pan. You may need to slightly tip the pan to gather the melted butter.

When the roast is completely browned, add the garlic cloves and sprigs of thyme.

Place the pan into the pre-heated oven and roast for 50 to 60 minutes or until an instant thermometer registers 140º F.

When done, remove the roast from the oven and let rest for 10 minutes before serving.

Enjoy
KB and Whitesnake