Veal Roast with Apricot-Thyme Chutney
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 2 hrs 15 min
Yield: 8 servings
Ingredients
1 veal rib roast, cap removed (4 to 5 pounds)
1 Tbs minced fresh sage or 1 teaspoon rubbed sage
2 cloves garlic, minced
1/2 tsp cracked black pepper
Apricot-Thyme Chutney:
1 Tbs vegetable oil
2 medium onions, sliced
1 package (6 ounces) dried apricots, coarsely chopped
1 cup ready-to-serve chicken broth
1 Tbs sugar
1- 1/2 tsp cider vinegar
1/2 tsp dried thyme
Directions
Heat oven to 325°F. Combine sage, garlic and pepper; press onto
veal roast. Place roast, rib ends down, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat.
Do not add water or cover. Roast in 325°F oven, 25 to 27 minutes per pound for medium
doneness.
Heat oil in large nonstick skillet over medium-low heat until hot. Add
onions; cook 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney
ingredients; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until apricots
are soft, stirring occasionally.
Remove roast when meat thermometer registers 155°F for medium
doneness. Tent with foil; let stand 15 minutes. Temperature will continue to rise about
5°F to reach 160°F for medium. Carve roast between bones. Serve with chutney.
Makes 8 to 10 servings.
Nutrition facts
Serving Size 1 serving
Calories 243
Calories from Fat 94 (39%)
% Daily Value*
16%Total Fat 10g
12%Saturated
Fat 2.5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4.1g
42%Cholesterol 125mg
6%Sodium 149mg
13%Potassium 445mg
3%Total
Carbohydrate 8g
3%Dietary
Fiber 0.8g
Sugars 4g
Sugar Alcohols 0g
58%Protein 29g