Roast Veal with Marjoram
Recipe from
Food & Wine
If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.
Servings:
4
Prep Time:
1 hr
Total Time:
1 hr 15 mins
Ingredients
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1 2 1/2-poundbone-in veal loin roast, bones frenchedsee savings
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Salt and freshly ground peppersee savings
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1 tablespoonextra-virgin olive oilsee savings
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3garlic cloves, 2 thickly sliced, 1 mincedsee savings
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4marjoram sprigs plus 1 tablespoon chopped marjoramsee savings
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2 tablespoonsfresh lemon juicesee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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Porcini Risotto, for servingsee savings
Directions
1.
Preheat the oven to 325 degrees. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135 degrees. Let the meat rest for 15 minutes.
2.
Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper.
3.
Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto.
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