Veal Roast with Herb Crust
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A tasty mustard-and-lemon seasoned crust veal roast.
INGREDIENTS
1 (3-pound) boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 tablespoons water
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon coarsely ground pepper
1 cup beef broth
2 tablespoons all-purpose flour
1/4 cup light dairy sour creamPlace meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
Insert meat thermometer. Roast meat in a 325 degree oven for 2-1/2 to 3 hours, or until thermometer registers 160 degrees. (If crust becomes dry, cover meat loosely with foil after 1-1/2 to 2 hours). Transfer meat to a warm platter; cover and keep warm.
FOR THE SAUCE - Skim fat from pan drippings. In a small saucepan, stir beef broth into flour, add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sour cream; heat through, but do not boil. Pass the sauce with the meat.
Makes 10 to 12 servings