Roast Best End of Veal with Herb and Mustard Crust

Name: Roast Best End of Veal with Herb and Mustard Crust
Ingredients: splash of wine – optional; 4 cloves of garlic; 1.5 kg (3 lb) boned and trimmed best end of free-range veal; 150 mls (¼ pint) rich veal stock; salt and pepper; salt and pepper; juice of ½ lemon; 3 tablespoons olive oil; 4 tablespoons soft white breadcrumbs; 2 tablespoons Dijon mustard; 4 tablespoons finely chopped fresh parsley, with a little tarragon or chervil, if available; 4 tablespoons finely chopped fresh parsley, with a little tarragon or chervil, if available; 4 tablespoons finely chopped fresh parsley, with a little tarragon or chervil, if available; 2 shallots

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Have the meat prepared by your butcher. The chine bone should be removed and the thick, fatty piece of meat removed from the rib bones, which should be scraped clean. The joint will now be easy to carve in slices across the grain of the meat, parallel to the rib bones. Keep the bones and trimmings for stock.

Ingredients

1.5 kg (3 lb) boned and trimmed best end of free-range veal
150 mls (¼

Main course

Method

Peel and finely chop the garlic and shallots, and mix with the rest of the ingredients for the crust. Spread the mixture over all the meat. Cover closely with clingfilm, or foil, and refrigerate overnight so that the meat takes on some of the flavours of the crust.

Next day, bring the joint to room temperature. Preheat the oven to