Veal Roast

Preparation Time: 25 minutes
Cooking Time: 75 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

A roast that will leave a lasting impression on all your guests.

Preheat the oven to 175 °C. Rinse the meat under running water and dry it thoroughly with paper towels. Peel the garlic, and wash and shake off the thyme.
Season the meat with salt and pepper. Rub the spices into the meat. Place a heatproof dish (roasting pan) with 1 tablespoon of oil on the stove and heat it over high heat. Be careful not to let the oil start smoking! Add the butter and wait for it to melt. Reduce the heat to medium, then sear the meat on all sides in the fat, which will take about 5 minutes. While searing, use a spoon to collect the fat from the bottom of the dish and pour it over the meat. Add the garlic and thyme to the seared meat.
Place the dish in the preheated oven and roast the meat for 60 to 70 minutes (or until the internal temperature of the meat reaches 75 °C – use a meat thermometer to check). During roasting, baste the meat several times with the juices that have collected in the dish.
Remove the roasted meat from the oven and let it rest on a rack for 10 minutes. Loosely cover it with a piece of aluminum foil, making a hole at the highest point to allow steam to escape.
Transfer the roast to a serving plate or platter and slice it into pieces about a centimeter thick. Serve it with an appropriate side dish.