Rôti de Veau au Romarin

Roast Veal with Rosemary

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

It is encouraging that in Britain veal is becoming better value and more popular every year. The alliance of veal with rosemary is well established and is very good.


  • 1½–2 kg (about 3–4 lb) piece of roasting veal
  • 1–2 cloves of garlic
  • a few young shoots of fresh rosemary
  • salt, milled pepper
  • 85 g(3 oz) butter
  • 2 wineglasses dry white wine
  • 1 large tomato


Use a sharp-pointed knife to make 12–18 small incisions all over the meat. Tuck a sliver of garlic and a few spikes of rosemary into each. Season the meat and spread most of the butter over it.

Place the joint in a lightly buttered roasting tin and pour in half a glass of wine.

Roast the meat in a moderate oven (Mark 5, 190°C, 375°F) for 20–25 minutes per ½ kg(1 lb) or until cooked to your preference; roast veal should be well cooked. Baste the meat now and again during the cooking. Add the tomato to the pan towards the end of the cooking time.

Transfer the meat to a hot carving dish and keep warm for 15–20 minutes, to make it easier to carve. Pour off the surplus fat from the roasting pan and add the wine. Bring to the boil and simmer for 5 minutes while stirring to incorporate the pan juices and crush the tomato into the gravy. Strain the gravy into a small pan, check the seasoning and keep hot. When ready to serve, carve the meat and whisk a knob of butter into the gravy.