Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

In a small bowl, combine the rosemary leaves, thyme leaves and 2 tablespoons of the olive oil. Set the veal in a baking dish and rub with the herb oil. Cover and refrigerate for at least 2 hours or overnight. One hour before roasting, remove the veal from the refrigerator.

Step 2    

Preheat the oven to 350°. Season the veal well with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the veal and sear over high heat until well-browned all over, about 8 minutes. Remove from the heat. Arrange the rosemary and thyme sprigs on the roast and top with the butter. Scatter the garlic around the meat. Roast for about 1 hour, basting with the butter, until an instant-read thermometer inserted in the center registers 140°. Remove the veal from the oven and let rest for at least 10 minutes.

Step 3    

Slice the veal 1/4 inch thick and arrange on a platter. Pile the roasted garlic alongside. Spoon the pan juices over the veal and serve with the Pickled Golden Raisins.

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