Herbed Veal Roast with Apricot-Thyme Chutney
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INGREDIENTS 4 to 5 pound veal rib roast (cap removed)
1 tablespoon fresh sage, finely chopped OR 1 teaspoon rubbed sage
2 cloves garlic, crushed
1/2 teaspoon cracked black pepperAPRICOT-THYME CHUTNEY
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (6-ounces) dried apricots, coarsely chopped
1 cup ready-to-serve chicken broth
1 tablespoon sugar
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried thyme leavesCombine sage, garlic and pepper; press evenly onto veal roast. Place veal, rib ends down, in shallow roasting pan. Insert ovenproof meat thermometer into thickest part, not touching bone or fat. Do not add water or cover. Roast in 325 degree oven to desired doneness; about 22 to 27 minutes per pound for medium. (Do not overcook).
Meanwhile, heat oil in heavy, large nonstick skillet over medium-low heat until hot. Add onions; cook slowly 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients. Cover tightly; simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155 degrees. Let stand 15 minutes. (Roasts will contnue to rise approximately 5 degrees to reach 160 degrees for medium.) Carve roast between bones into thick slices; serve with chutney.
Serves 8 to 10
NOTES - A veal loin roast could be substituted for a rib roast.