James Peterson

Roast Veal Round

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Preparation info
  • Makes

    6

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This dramatic and unusual roast will no doubt be a first for all or most of your guests. The roasting is straightforward, but the timing is critical. The round is so lean that it becomes dry when overcooked even slightly.

Ingredients

  • One 3-pound top round of veal, cap removed
  • Salt
  • Pepper
  • 4 tablespoons

Method

Season the roast with salt and pepper and leave it at room temperature for at least 3 hours before roasting.

Preheat the oven to 400°F. In a pan just large enough to hold the roast, heat the butter over high heat and brown the roas

Photos