|
|
Preparation time
15 minutes
Total time:
1 hour
|
Ingredients
Veal loin
-
1 veal (or pork) rib roast 1.5 kg (3¼ lb.)
-
To taste, salt and freshly ground pepper
-
30 mL (2 tbsp.) olive oil
-
250 mL (1 cup) bread crumbs
-
30 mL (2 tbsp.) Italian parsley
-
30 mL (2 tbsp.) chopped herbs (sage, mint, and thyme, to taste)
-
125 mL (½ cup) toasted hazelnuts
-
45 mL (3 tbsp.) Dijon mustard
Sauce
-
2 french shallots, finely chopped
-
To taste, choice of fresh herbs
-
500 mL (2 cups) veal or game stock
-
To taste, salt and freshly ground pepper
|
Directions
- Season the veal (or pork) rib roast with salt and pepper, and brown in olive oil. Mix breadcrumbs, parsley, chopped herbs, and hazelnuts. Season.
- Brush rib roast with Dijon mustard and press on breadcrumb and herb mixture. Place roast on a roasting pan and bake in oven at 180°C (350°F) for about 45 minutes, or until internal temperature reaches 65°C.
- Remove from oven and place rib roast on a foil-covered serving dish. Allow to sit 20 minutes before serving.
- Meanwhile, brown shallots in the same roasting pan, and add chopped herbs and veal stock. Reduce by half, season, and serve with veal rib roast.
|
|