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- Loin of Veal with Rosemary
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PrintLOIN OF VEAL WITH ROSEMARY
Loin of veal with rosemary definitely won’t make you forget of its taste. Rosemary, aside from being a perfect partner for roast meat, it also contains antioxidants. The aroma of the veal seasoned with salt and pepper, then rubbing rosemary and margarine on sides while roasting will certainly make your mouth watery.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Season the veal generously with salt and pepper, then rub on both sides with the rosemary and margarine. Roll up and tie into a neat shape with thin white string.
- Place in a roasting tin, pour over the wine, and roast in a preheated moderate oven allowing 30 minutes. Baste with the pan juices every 20 minutes.
- Remove the string and serve cut in slices with the juices poured over.
INGREDIENTS
- 4 kg loin of veal, boned and trimmed
- Salt
- Freshly ground black pepper
- 4 tablespoons crumbled fresh rosemary
- 200 grams margarine, softened
- 500 ml dry white wine
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