Roast Leg of Veal with Mustard Crust

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You will probably have to special order the veal from your butcher—try to get one that does not exceed 7 pounds. It is the perfect dish for a special occasion.

Difficulty: Medium

Hands-on: 10 minutesTotal: 2 hours 10 minutes

Serves: 10

Ingredients

  • ½ lb. unsalted butter, at room temperature
  • ½ cup Dijon-style mustard
  • 1 cup rice or potato flour
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 veal leg roast (7 lbs.), well trimmed
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup dry (white) vermouth
  • 1 medium lemon, thinly sliced

Directions

  • Preheat the oven to 400°F.
  • In a large bowl, add the butter, mustard, flour, garlic powder, basil, and oregano. Mix together to make a paste. Rub the veal with salt and pepper. Cover the veal with the paste.
  • Place the veal in the oven in a 9" × 13" baking pan, and add the vermouth around the veal. Roast for 15 minutes or until the crust hardens.
  • Arrange the lemon slices on top of the veal. Roast for 1 hour and 45 minutes or until it reaches internal temperature of 145°F. Baste veal every 15 minutes with the pan juices. Carve and serve with pan juices.

Recipe Information

Serves: 10

Ingredients

  • ½ lb. unsalted butter, at room temperature
  • ½ cup Dijon-style mustard
  • 1 cup rice or potato flour
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 veal leg roast (7 lbs.), well trimmed
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup dry (white) vermouth
  • 1 medium lemon, thinly sliced

Directions

  • Preheat the oven to 400°F.
  • In a large bowl, add the butter, mustard, flour, garlic powder, basil, and oregano. Mix together to make a paste. Rub the veal with salt and pepper. Cover the veal with the paste.
  • Place the veal in the oven in a 9" × 13" baking pan, and add the vermouth around the veal. Roast for 15 minutes or until the crust hardens.
  • Arrange the lemon slices on top of the veal. Roast for 1 hour and 45 minutes or until it reaches internal temperature of 145°F. Baste veal every 15 minutes with the pan juices. Carve and serve with pan juices.

Nutrition Information

Nutrition Information
Amount per serving
Calories770
Total Fat33g
Saturated Fat18g
Cholesterol375mg
Sodium950mg
Total Carbohydrate17g
Dietary Fiber1g
Sugars2g
Protein89g