Spicy Veal Roast

Spicy Veal Roast

Skimming the fat from the cooking juices in this dish helps lower the fat content.

Yield: 12 servings
Serving size: 3 oz


1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1 1/2 tsp cumin
3 lb boned lean veal shoulder, trimmed, rolled, tied
4 tsp olive oil
1/2 lb onions, peeled
1/2 clove garlic, peeled
2 tsp dried tarragon
4 sprigs fresh parsley
1 tsp thyme
1 bay leaf

  1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.

  2. Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.

  3. Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.

  4. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.

  5. Bake in 325 degrees F oven for 1 1/2 hours, or until meat is tender.

  6. Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.

Each serving provides:

Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg – Use a salt substitute to further reduce sodium intake.
Total fiber: 1 g
Protein: 30 g
Carbohydrates: 2 g
Potassium: 459 mg

B-man :wink: