Rosemary Veal Roast
|Rib roast/Shoulder roast||4 Pound|
|Olive oil/Melted butter||15 Milliliter|
|Kitchen bouquet sauce||1 Teaspoon|
|Brown sugar||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
Mix the olive oil or melted butter with the papri-ka, Kitchen Bouquet and brown sugar.
Crush together in a plate the salt, pepper, garlic and rosemary.
Make incisions in the meat here and there with the point of a knife.
Stuff each one with the mixture.
Baste the roast with the oil mixture.
Place the roast in an 8 x 8-inch (20 x 20 cm) cer-amic or Pyrex baking dish.
Cover with waxed paper.
Microwave 5 minutes at HIGH.
Turn the roast and baste with the pan juices.
Then microwave 10 minutes per pound (500 g) at MEDIUM-HIGH.
Turn the roast once again halfway through the cooking at MEDIUM-HIGH; baste all over and con-tinue cooking.
When cooked, place the roast on a warm platter, cover with aluminum foil and let stand in a warm place for 20 minutes.
If you have a meat thermome-ter, insert it through the foil.
It should register be-tween 160Â°F and 170Â°F (82Â°C and 87Â°C) after a few minutes.
To make gravy with the cooking juices, simply add 1/2 cup (125 mL) of a liquid of your choice - port, Madeira, chicken broth, cold tea or red wine.
Stir and microwave 2 minutes at HIGH.