Veal roast

By Michael Bonacini
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  • 2.3 kilograms boneless veal roast, tied at 2.5 centimeter intervals with butcher twine
  • 1/2 cup (120 milliliters) Dijon mustard
  • 2 tablespoons (30 milliliters) chopped fresh rosemary
  • Salt and pepper
  • 2 tablespoons (30 milliliters) olive oil


  1. Preheat oven to 425 F (230 C).
  2. Set veal in a roasting pan and allow it to reach room temperature.
  3. Rub roast with Dijon. Sprinkle with chopped rosemary. Season with salt and pepper. Drizzle with olive oil. Place in the oven and cook for 25 minutes.
  4. Turn the heat down to 325 F (160 C) and continue to cook for another 60 minutes, or until the internal temperature of the roast is 140 F (60 C).
  5. Remove from the oven, then transfer the roast to a cutting board, tent with tinfoil, and let rest for 20 minutes.
  6. Slice and serve with Mustard Fruit (see recipe).

Buon appetito!


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