Veal Roast with Herb Crust

A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the veal from your butcher ahead of time.

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  • Makes: 10 servings
  • Prep: 15 mins
  • Roast: 2 hrs 30 mins 325°F

Veal Roast with Herb Crust

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Directions

Roast:

  1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
  2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.

Sauce:

  1. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
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Nutrition Facts (Veal Roast with Herb Crust)

  • Per serving:
  • 172 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 108 mg chol. ,
  • 218 mg sodium ,
  • 4 g carb. ,
  • 30 g pro.
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