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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.
6
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
Roast Veal with Thyme and Lemon

Roast Veal with Thyme and Lemon

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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