Spicy Veal Roast
Skimming the fat from the cooking juices in this dish helps lower the fat content.
Yield: 12 servings
Serving size: 3 oz
Ingredients:
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1 1/2 tsp cumin
3 lb boned lean veal shoulder, trimmed, rolled, tied
4 tsp olive oil
1/2 lb onions, peeled
1/2 clove garlic, peeled
2 tsp dried tarragon
4 sprigs fresh parsley
1 tsp thyme
1 bay leaf
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Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
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Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.
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Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.
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Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
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Bake in 325 degrees F oven for 1 1/2 hours, or until meat is tender.
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Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.
Each serving provides:
Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg – Use a salt substitute to further reduce sodium intake.
Total fiber: 1 g
Protein: 30 g
Carbohydrates: 2 g
Potassium: 459 mg
B-man 