Best 3 Roast Veal With Rosemary And Potatoes Recipes
Roast veal is a classic dish that is both elegant and flavorful. This recipe features tender veal roast rubbed with a fragrant blend of rosemary, garlic, and olive oil, then roasted to perfection in the oven.
The result is a juicy and savory roast with a crispy exterior and a succulent interior. Served alongside roasted potatoes and carrots, this dish is a hearty and satisfying meal that is perfect for a special occasion or a cozy family dinner.
In addition to the classic roast veal recipe, this article also includes several variations to suit different tastes and preferences. For those who prefer a more Mediterranean flavor, there's a recipe for roast veal with lemon and oregano. If you're looking for a lighter option, there's a recipe for roast veal with roasted vegetables. And for those who love a rich and creamy sauce, there's a recipe for roast veal with mushroom sauce.
ROAST VEAL WITH ROSEMARY AND POTATOES
Provided by Moira Hodgson
Categories dinner, one pot, roasts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
- Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
- Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
- Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
GRILLED VEAL CHOPS WITH GRILLED POTATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the veal chops dry with paper towels and place them on a platter. Squeeze lemon juice over the chops. Make a small incision between the flesh and bone of each one and insert a sliver or two of garlic. Sprinkle the remaining garlic over the chops, along with the rosemary leaves and olive oil. Set the chops aside to marinate at room temperature for one hour.
- Half an hour later, steam the potatoes until almost done. Preheat the grill.
- Season the chops with salt and pepper. Remove the potatoes from the steamer, season them with salt and pepper and put them on the grill. Grill them, turning occasionally until they are brown on all sides. Keep them warm (you can put them on the side of the grill while your chops are cooking if it is large enough).
- Grill the chops four to five minutes on each side, or until they are done to taste. Garnish them with rosemary leaves before serving.
Tips:
- Choose the right cut of veal: For roasting, a boneless veal shoulder or loin roast is ideal. These cuts are tender and flavorful, and they will cook evenly in the oven.
- Season the veal generously: Before roasting, season the veal with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the meat.
- Roast the veal at a high temperature: To get a nice brown crust on the outside of the veal, roast it at a high temperature (425 degrees Fahrenheit) for the first 15 minutes. Then, reduce the temperature to 350 degrees Fahrenheit and continue roasting until the veal is cooked through.
- Use a meat thermometer: To ensure that the veal is cooked to your desired doneness, use a meat thermometer. The internal temperature of the veal should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
- Let the veal rest before carving: After the veal is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Roast veal with rosemary and potatoes is a classic dish that is perfect for a special occasion. The veal is tender and flavorful, and the potatoes are roasted to perfection. This dish is sure to impress your guests.
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