Stuffed Veal Roast

Ingredients for Stuffed Veal Roast

• 5 medium white button mushrooms

• 1/2 (275g) box frozen chopped spinach, defrosted

• 3 sprigs fresh rosemary

• 275g large pimiento-stuffed green olives

• Zest of 1 orange

• Zest of 1 small lemon

• 1 (3-pound) veal roast, netted and tied

• Fine sea salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons honey

• 90ml apricot preserves

• 2 teaspoons imitation mustard

How to make Stuffed Veal Roast

Preheat oven to 191°C.

Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.

Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.

Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.

Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.

In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the centre.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.