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Lemon Stuffed Roast Veal

Western.Chefs's picture
Ingredients
  Boneless veal breast 3 Pound (1 Veal)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon juice 3 Tablespoon
  Fresh white breadcrumbs 1 Ounce, toasted
  Dried rosemary 1 Teaspoon
  Chopped parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Butter 1 Ounce, melted
  Egg 1 , beaten
  Thin lemon slices 4
  Streaky bacon rashers 4 , rinds removed
  Cooking oil 1 Tablespoon
  Watercress 1 (For Garnish)
  Lemon wedges 4 (For Garnish)
Directions

Flatten out the meat and season with salt, pepper and 1 x 15 ml spoon (1 tablespoon) of the lemon juice. In a bowl, combine the breadcrumbs, rosemary, parsley, garlic, melted butter, 1 x 1.25 ml spoon (1 teaspoon) salt, black pepper to taste and the egg. Using a palette knife, fill the pocket in the meat with this stuffing and spread any remaining stuffing over the meat. With scissors, remove the rind from the lemon slices and arrange them down the centre. Roll up the meat and secure it with string at intervals. Lay the bacon across the meat.
Put the oil and the rest of the lemon juice on the bottom of a casserole just large enough to take the joint. Place the meat on top, cover and roast in a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 3i hours, until tender. Baste occasionally.
Serve garnished with watercress and lemon wedges.

Recipe Summary

Cuisine: 
American
Method: 
Basting
Ingredient: 
Lemon

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