Herbed Roast

Herbed Veal Roast with Apricot-Thyme Chutney

Total preparation and cooking time: 2-1/2 hours

» 4 to 5 lb veal rib roast
» 1 tablespoon fresh sage, finely chopped
OR
1 teaspoon rubbed sage
» 2 cloves garlic, crushed
» 1/2 teaspoon cracked black pepper

Apricot-Thyme Chutney:
» 1 tablespoon vegetable oil
» 2 medium onions, sliced
» 1 package (6 ounces) dried apricots, coarsely chopped
» 1 cup ready-to-serve chicken broth
» 1 tablespoon sugar
» 1½ teaspoons cider vinegar
» ½ teaspoon dried thyme leaves

1. Combine sage, garlic and pepper; press evenly onto veal roast. Place veal, rib ends down, in shallow roasting pan. Insert ovenproof meat thermometer into thickest part, not touching bone or fat. Do not add water or cover. Roast in 325ºF oven to desired doneness, approximately 22 to 27 minutes per pound for medium. Do not overcook.

2. Meanwhile, heat oil in heavy, large nonstick skillet over medium-low hear until hot. Add onions; cook slowly 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients. Cover tightly; simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.

3. Remove roast when meat thermometer registers 155ºF. Let stand 15 minutes. (Roasts will continue to rise approximately 5ºF to reach 160ºF for medium.) Carve roast between bones into thick slices; serve with chutney.

Makes 8 to 10 servings

Tips:
*Ask your meat retailer to loosed the chine bone (back bone).
*After roasting, the back bone can be easily removed by running a knife along the edge of the roast.
*A veal loin roast could be substituted for a rib roast.