Roast Leg of Veal with Mustard Crust
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.
Serves: 10Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 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
- 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.