Roast Veal with Garlic and Sage
A savory and aromatic roast veal dish, perfectly flavored with garlic and sage, creating a delicious main course ideal for family dinners or special occasions.
Nutrition
Calories: 350cal
Carbohydrate: 2g
Protein: 44g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
6 Servings
Ingredients
- 1 (3-pound) veal roast, boneless
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cloves garlic, minced
- 1 bunch fresh sage leaves, chopped
- 1 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Rub the veal roast with olive oil, then season with salt and black pepper on all sides. This helps to add flavor and aids in the crust formation.
- In a small bowl, mix the minced garlic and chopped sage leaves. Spread this herb mixture evenly over the surface of the veal.
- Place the veal in a roasting pan equipped with a roasting rack for even heat distribution.
- Roast the veal in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accurate temperature.
- Halfway through the cooking time, pour the chicken broth into the pan. This will keep the meat moist and add flavor to the drippings.
- Once cooked, remove the veal from the oven and transfer it to a cutting board. Let it rest for at least 15 minutes before slicing to allow the juices to redistribute.
- While the meat rests, place the roasting pan with the drippings on the stove over medium heat. Add unsalted butter and stir until melted, creating a simple pan sauce.
- Serve the roast veal sliced with the pan sauce drizzled over. A simple green salad or roasted vegetables makes an excellent side.
