Spicy Veal Roast
Low Fat Recipe
Skimming the fat from the cooking juices in this Spicy Veal Roast main dish to help lower the fat content significantly.
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1-1/2 teaspoon cumin
3 pounds boned lean veal shoulder, trimmed, rolled, tied
4 teaspoons oil
1/2 pound onion, peeled
1/2 clove garlic, peeled
2 teaspoons dried tarragon
4 sprigs fresh parsley
1 teaspoon thyme
1 bay leaf
Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.
Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.
Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
Bake in 325 degrees oven for 1-1/2 hours, or until meat is tender.
Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4 to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.
Yield: 12 servings
Serving size: 3 ounces
Calories: 206; Total Fat: 8g; Saturated fat: 3g; Cholesterol: 124mg; Sodium: 149mg; Total fiber: 1g; Protein: 30g; Carbohydrates: 2g; Potassium: 459mg