- 4-5 lb (2-2.5 kg) veal rib roast OR 3 lb (1.4 kg) boneless veal roast
- 2 tsp (10 mL) dried sage leaves, rubbed
- 2 large cloves of garlic, minced
- 1/2 tsp (2 mL) cracked black pepper
- Salt, to taste
Apricot-Thyme Chutney:
- 1 tbsp (15 mL) vegetable oil
- 2 medium onions, thinly sliced
- 1 pkg (6oz/168 g) dried apricots, coarsely chopped
- 3/4 cup (250 mL) chicken broth
- 1 1/2 tsp (7 mL) cider vinegar
- 1/2 tsp (2 mL) dried thyme leaves
- Salt, to taste
Instructions:
Preheat oven to 325ºF (160ºC).
Place veal roast, fat side up, on rack in roasting pan.
In a small bowl, combine sage, garlic, and pepper. Rub evenly over roast. Roast oven for about 2 hours or until meat thermometer registers 145ºF (63ºC) for the perfect medium-rare roast. Tent with foil and let stand for 15 minutes.
Apricot-Thyme Chutney: Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally for about 8 minutes or until soft. Stir in apricots, broth, vinegar and thyme; bring to a simmer. Partially cover and simmer, stirring occasionally for about 25 minutes or until apricots are softened. Season with salt to taste.
Carve roast in thick slices, salt to taste, and serve with Apricot-Thyme Chutney.
Tip: To round out your holiday meal, serve roast with small roasted red potatoes and colourful vegetables such as Brussels sprouts or baby carrots.
