- 3 lb (1.4 kg) boneless veal roast OR
- 4-5 lb (2-2.5 kg) veal rib roast
- 1 tsp (5 mL) rubbed sage
- 2 cloves of garlic
- 1/2 tsp (2 mL) cracked black pepper
Apricot-Thyme Chutney:
- 1 tbsp (15 mL) vegetable oil
- 2 medium onions, sliced
- 1 1 pkg (6oz/168 g) dried apricots, coarsely chopped
- 1 cup (250 mL) chicken broth
- 1 1/2 tsp (7 mL) cider vinegar
- 1/2 tsp (2 mL) dried thyme leaves
Prep Time: 30 minutes
Cook Time: 1 hr 45 minutes
Instructions:
Combine sage, garlic, and pepper and press evenly into surface of roast. Place roast, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part, not touching bone or fat. Roast in 325°F (160°C) oven for approximately 22 to 27 minutes per pound until meat thermometer registers 155°F (68°C) for medium doneness. Meanwhile heat oil in frypan over medium heat. Add onions and cook until soft, stirring occasionally. Stir in remaining chutney ingredients. Cover and simmer 20 to 25 minutes or until apricots are soft, stirring occasionally. Set aside. Remove roast form oven and let stand 15 minutes. Carve into thick slices and serve with chutney, small red potatoes and colourful vegetables such as Brussels sprouts and baby carrots.
Makes 10 servings
Nutritional Information: 205 Calories * 33 g Protein * 4.8 g Fat * 6.3 g Carbohydrate
