Veal Roast (Arrosto Di Vitello)

Yield: 6-8 servings

Ingredients:

• 5 pound (2.3 kg) boneless veal roast, tied at 1-inch (2.5 cm) intervals with butcher twine
• ½ cup (120 ml) Dijon mustard
• 2 tablespoons (30 ml) chopped fresh rosemary
• Salt and pepper
• 2 tablespoons (30 ml) olive oil

Method:

Before starting, remove veal roast from the refrigerator and allow to come to room temperature, about 1 hour.

Preheat oven to 425 F (220 C).

Rub the roast with Dijon, sprinkle with chopped rosemary, season with salt and pepper, and drizzle with olive oil.

Transfer to a roasting pan fitted with a rack and roast for 25 minutes.

Reduce heat to 325 F (160 C) and continue roasting for 60 minutes, or until the internal temperature measures 140 F (60 C).

Remove the roast from the pan, tent with foil, and let rest for 20 minutes.

Slice and serve warm with Mustard Fruit (see recipe).

Buon appetito!