Roast Veal With Mustard And Ginger Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings20Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Vegetable oil2 Tablespoon
 Veal loin6 Pound, boned and rolled
 Cayenne pepper1 Teaspoon
 Dijon mustard2 Tablespoon (Preferably Flavored With Green Peppercorns)
 Lemon juice1⁄2 Cup (8 tbs)
 Salt1 Teaspoon (Plus Extra For Sprinkling)
 Fresh ginger root3 Inch, peeled and grated
 Finely chopped fresh parsley4 Tablespoon

Nutrition Facts

Serving size

Calories 241 Calories from Fat 128

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 107.5 mg

Sodium 214.5 mg8.9%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.25 g1%

Sugars 0.2 g

Protein 26 g51.9%

Vitamin A 7.2% Vitamin C 11.7%

Calcium 2.7% Iron 6.7%

*Based on a 2000 Calorie diet

Directions

Coat a roasting pan with the oil and place the veal in the pan.
Mix together the cayenne pepper, mustard, lemon juice, and salt, and rub this over the veal.
Top the mixture with the ginger, parsley, and a sprinkling of salt, and leave the meat to season in the refrigerator for 5 hours.
Heat the oven to 300°F.
Bake the meat for 3 hours.
Serve with Savory Onion Rice.
Quantcast