 This
show-stopping presentation is for wowing
guest when you only have a few minutes to
prep and get something into the oven.
Make sure you have butcher's twine on had
for tying the roast.
Preheat oven to 375 degrees
Place the mushrooms, the
1/2 box defrosted spinach, leaves from the
rosemary springs, olives, orange rest, and
lemon zest into the bowl of a food process
fitted with a metal blade. Pulse to combine
to a paste.
Untie the roast.
Season both sides with salt and pepper.
Spread the stuffing paste evenly over the
surface of the veal, generously covering it.
Re-roll the roast and tie
it just tie it just tightly enough to
secure; don't the too tightly or the filling
will all ooze out. The filling will be
visible.
Heat the olive oil in a
large skillet. Add the roast and sear on all
sides until the meat is deep gold-brown.
Place the seared roast into a roasting pan.
In a small bowl, mix the
honey, apricot preserves, and mustard.
Rub all the meat surface with a think
coating of the apricot-honey mixture,
reserving some mixture. Bake for 1
hour, covered. Remove the roast from
the oven and baste with remaining
apricot-honey mixture. Return to the
oven, uncovered, for 15 more minutes. Allow
the roast to stand for 10 minutes before
slicing. The roast should be juicy and
slightly pink in the center. |
