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Roasted Veal with Whole Garlic Recipe

Ingredients

How to make it

  • Preheat oven to 425.
  • Rub roast with 1 tablespoon of the olive oil and 3/4 teaspoon each of the salt and pepper.
  • Put the bay leaves and thyme sprigs on top then lay the sliced fatback along the top.
  • Tie into a neat roll with kitchen string.
  • Cut the upper 1/4 inch off the top of each garlic head.
  • Rub the heads with remaining olive oil and sprinkle with the remaining salt and pepper.
  • Put the roast fat side up on a rack in a roasting pan.
  • Place the garlic heads and garlic cloves in the pan around the rack.
  • Roast occasionally basting the garlic heads with the pan juices for 1 hour.
  • Transfer roast and garlic to a platter.
  • Cover loosely with aluminum foil and let rest for 10 minutes before carving.
  • Meanwhile set the pan on the stovetop over medium low heat.
  • Add the white wine and deglaze stirring to dislodge any browned bits on the bottom.
  • Add the water and stir until reduced for 2 minutes.
  • Cut the roast into slices about 1/2 inch thick then remove the fatback and kitchen string.
  • Arrange on a platter with the garlic heads.
  • Drizzle with a little of the sauce and pass the remaining sauce at the table.

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The Cook

chefmeow Garland, TX

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