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Herbed Veal Roast With Apricot-Thyme Chutney Recipe
|Veal rib roast||5 Pound|
|Chopped sage/1 teaspoon. rubbed sage||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Cracked black pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Onions||2 Medium, sliced|
|Dried apricots||6 Ounce, chopped|
|Chicken broth||1 Cup (16 tbs) (Ready To Serve)|
|Cider vinegar||1 1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
Calories 602 Calories from Fat 302
% Daily Value*
Total Fat 34 g51.6%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 272.9 mg11.4%
Total Carbohydrates 18 g5.9%
Dietary Fiber 2.7 g10.9%
Sugars 12.5 g
Protein 56 g111.5%
Vitamin A 14.3% Vitamin C 7%
Calcium 7.6% Iron 19.8%
*Based on a 2000 Calorie diet
Place veal, rib ends down, in shallow roasting pan.
Insert meat thermometer into thickest part, not touching bone or fat.
Do not add water or cover.
Roast in 325 degrees F oven to desired doneness, approximately 22 - 27 minutes per lb.for medium.(Do not overcook.)
Meanwhile heat oil in heavy lg.nonstick skillet over medium-low heat until hot.
Add onions; cook slowly 15 - 20 minutes or until soft.
Stir in remaining chutney ingredients.
Cover tightly; simmer 20 - 25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155 degrees F.
Let stand 15 minutes.
(Roasts will continue to rise approximately 5 degrees F to reach 160 degrees F for medium.)
Carve roast between bones into thick slices; serve with chutney.
Cook's Tip: Ask meat retailer to loosen the chine bone (back bone).
After roasting, the back bone can be removed easily by running a knife along the edge of the roast.