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) [1].
Buon appetito!