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Roast Veal with Thyme and Lemon https://www.metro.ca/userfiles/image/recipes/roti-veau-thym-citron-162.jpg PT30M PT1H30M PT2H30M
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.
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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
Roast Veal with Thyme and Lemon

Roast Veal with Thyme and Lemon

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  • Gluten-free
  • Lactose-free
6
servings
0:30
Preparation
1:30
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (900 g)
    roast of veal
  • 1/3 cup
    (80 mL)
    chicken broth or dry white wine
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  • 1/3 cup
    (80 mL)
    lemon juice
  • 1/3 cup
    (80 mL)
    orange juice
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  • 3
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    white wine vinegar
  • 1 Tbsp.
    (15 mL)
    chopped fresh thyme

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

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