ROTISSERIE VEAL ROAST
ROTISSERIE VEAL ROAST
3 lbs (1.5 kg) veal centre loin, cut, bone in and tied
Marinade
½ cup of olive oil (125ml)
1 small onion, finely chopped
½ cup of parsley, chopped (125ml)
4 cloves of garlic, crushed
Juice of 2 lemons
1 tablespoon of fresh oregano, torn (15ml)
1 teaspoon of pepper (5ml)
Veal basting sauce
½ cup of melted butter (125ml)
Juice of 2 lemons
1 teaspoon of salt (5ml)
Veal sauce
1 cup of store bought basil pesto (250ml)
Juice of 1 lemon
1 cup of whip cream (250ml)
½ teaspoon of nutmeg (2.5ml)
Drip pan liquid
2 cups of white wine (475ml)
3 rosemary sprigs
In a medium sized bowl, mix all marinade ingredients until well combined. In a large sealable bag add veal and marinade. Marinate in fridge for 5 hours.
In a small bowl combine, veal basting sauce ingredients. Mix well and set aside.
In a medium sauce pan, combine veal sauce ingredients. Heat until warm and flavours have infused to cream. Refrigerate sauce. Reheat and garnish with fresh mint before serving.
Remove the veal from the marinade and allow it to come to room temperature.
Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner of high and preheat the grill to 300ºF (150ºC).
Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack (follow your manufacturer's instructions). Don't forget to add the balance weight to the rotisserie to counter balance the weight of the bone in the meat.
Pour the white wine and add the rosemary sprigs to the drip pan.
Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 ½ hours, basting every 30 minutes.
Remove veal and cover with foil. Let rest for 15 minutes.
Serve with pesto cream sauce.
Yield: 8-10 servings
3 lbs (1.5 kg) veal centre loin, cut, bone in and tied
Marinade
½ cup of olive oil (125ml)
1 small onion, finely chopped
½ cup of parsley, chopped (125ml)
4 cloves of garlic, crushed
Juice of 2 lemons
1 tablespoon of fresh oregano, torn (15ml)
1 teaspoon of pepper (5ml)
Veal basting sauce
½ cup of melted butter (125ml)
Juice of 2 lemons
1 teaspoon of salt (5ml)
Veal sauce
1 cup of store bought basil pesto (250ml)
Juice of 1 lemon
1 cup of whip cream (250ml)
½ teaspoon of nutmeg (2.5ml)
Drip pan liquid
2 cups of white wine (475ml)
3 rosemary sprigs
In a medium sized bowl, mix all marinade ingredients until well combined. In a large sealable bag add veal and marinade. Marinate in fridge for 5 hours.
In a small bowl combine, veal basting sauce ingredients. Mix well and set aside.
In a medium sauce pan, combine veal sauce ingredients. Heat until warm and flavours have infused to cream. Refrigerate sauce. Reheat and garnish with fresh mint before serving.
Remove the veal from the marinade and allow it to come to room temperature.
Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner of high and preheat the grill to 300ºF (150ºC).
Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack (follow your manufacturer's instructions). Don't forget to add the balance weight to the rotisserie to counter balance the weight of the bone in the meat.
Pour the white wine and add the rosemary sprigs to the drip pan.
Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 ½ hours, basting every 30 minutes.
Remove veal and cover with foil. Let rest for 15 minutes.
Serve with pesto cream sauce.
Yield: 8-10 servings
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