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Marinated Veal Roast

Yield 12 servings


  • 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

How to Make It

  1. 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.

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

  3. 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.

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

Oxmoor House Homestyle Recipes