Roast Veal with Thyme and Lemon

Roast Veal with Thyme and Lemon
  • 6 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:30 Total Time


Add all
  • 2 lb
    (900 g)

    roast of veal

  • 1/3 cup
    (80 mL)

    chicken broth or dry white wine

  • 1/3 cup
    (80 mL)

    lemon juice

  • 1/3 cup
    (80 mL)

    orange juice

  • 3

    garlic cloves, chopped

  • 1/4 cup
    (60 mL)

    white wine vinegar

  • 1 Tbsp.
    (15 mL)

    chopped fresh thyme

  • Salt and pepper to taste


In a pot, mix all the marinade ingredients together. Marinate the roast in that pot for 30 minutes in the refrigerator, turning it 3 or 4 times.

Preheat the oven to 350°F/180°C.

Remove the roast from the marinade and drain it thoroughly.

In the pot, bring the marinade to a boil. Skim and Set aside.

In a roasting pan, sear the meat on all sides. Add the cooked marinade and 80 mL (1/3 cup) of chicken broth.

Continue cooking in the oven at 180350°F/180°C, calculating 1 hour/kg (30 minutes/lb.).

Remove the roast from the roasting pan, wrap it in aluminium foil and Set aside.

Deglaze the roasting pan with the rest of the broth. Bring to a boil and simmer 2 minutes.

Slice the roast and pour the sauce over the slices or present the whole roast on a serving platter with the sauce in a gravy boat.

Serve with yellow and green zucchini sections and pasta lightly coated with parsley.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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