Marinated Veal Roast

Recipe from

Oxmoor House


2 slices bacon, finely chopped
1 large onion, chopped
1/2 cup olive oil
1/2 cup lemon juice
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon marjoram leaves
1 teaspoon dried whole thyme
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon white pepper
1 (5 1/2- to 6-pound) rolled veal leg roast
2 cups water


Combine bacon, onion, olive oil, lemon juice, garlic, parsley, marjoram, thyme, caraway seeds, salt, and pepper in a small mixing bowl; mix well. Set aside for 30 minutes.

Place roast in a well-greased shallow roasting pan. Pour marinade over roast; cover and refrigerate 24 hours, turning occasionally.

Insert meat thermometer, if desired. Stir water into marinade mixture. Bake, uncovered, at 300° for 3 1/2 hours or until meat thermometer registers 170° (well done), basting occasionally with pan drippings.

Transfer roast to a warm serving platter. Serve the pan drippings as a gravy.