You will probably have to special order the veal from your butcher—try to get one that does not exceed 7 pounds. It is the perfect dish for a special occasion.
Difficulty: Medium
Hands-on: 10 minutes
Total: 2 hours 10 minutes
Serves: 10
Ingredients
½ lb. unsalted butter, at room temperature
½ cup Dijon-style mustard
1 cup rice or potato flour
1 tsp. garlic powder
1 tsp. dried basil
2 tsp. dried oregano
1 veal leg roast (7 lbs.), well trimmed
1 tsp. salt
1 tsp. ground black pepper
1 cup dry (white) vermouth
1 medium lemon, thinly sliced
Directions
Step 1
Preheat the oven to 400°F.
Step 2
In a large bowl, add the butter, mustard, flour, garlic powder, basil, and oregano. Mix together to make a paste. Rub the veal with salt and pepper. Cover the veal with the paste.
Step 3
Place the veal in the oven in a 9" × 13" baking pan, and add the vermouth around the veal. Roast for 15 minutes or until the crust hardens.
Step 4
Arrange the lemon slices on top of the veal. Roast for 1 hour and 45 minutes or until it reaches internal temperature of 145°F. Baste veal every 15 minutes with the pan juices. Carve and serve with pan juices.
