Roasted Veal with Herbs and Garlic

Ingredients

• 2 pounds (900g) veal roast 2 pounds (900g) veal roast
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper.
3. 3.
   Rub the herb mixture all over the veal roast, ensuring it is evenly coated.
4. 4.
   Place the veal roast on a roasting pan and insert a meat thermometer into the thickest part of the meat.
5. 5.
   Roast the veal in the preheated oven for approximately 1 hour, or until the internal temperature reaches 63°C (145°F) for medium doneness.
6. 6.
   Remove the veal from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Slice the veal and serve it warm.

Treat your ingredients with care...

• Veal — Choose a high-quality veal roast from a trusted source to ensure tenderness and flavor.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the veal.
• Fresh herbs — Opt for fresh herbs rather than dried ones to maximize the aromatic impact on the dish.
• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.
• Salt and pepper — Season the veal generously with salt and pepper to enhance its taste.

Tips & Tricks

• For a more intense flavor, marinate the veal in the herb mixture overnight in the refrigerator.
• Baste the veal with its own juices during the roasting process to keep it moist.
• Serve the roasted veal with a side of roasted potatoes and steamed vegetables for a complete meal.
• Leftover roasted veal can be used in sandwiches or salads for a delicious next-day meal.
• Experiment with different herb combinations, such as adding sage or oregano, to personalize the flavor profile.

Serving advice

Serve the Roasted Veal with Herbs and Garlic as the centerpiece of a hearty Polish dinner. Slice the veal and arrange it on a platter, garnishing with fresh herbs for an elegant touch. Accompany it with traditional Polish sides like mashed potatoes, sauerkraut, and pickles for a truly authentic experience.

Presentation advice

To present the Roasted Veal with Herbs and Garlic beautifully, place the sliced veal on a bed of fresh herbs or lettuce leaves. Drizzle some of the pan juices over the meat for added moisture and shine. Garnish the platter with sprigs of rosemary and thyme to add a pop of color.