HERBED VEAL ROAST WITH APRICOT-THYME CHUTNEY

Serves 8-10. Total Prep/Cooking Time: 2 Hours.

4 to 5 lb veal rib roast (cap removed)
1 Tbsp finely chopped fresh sage or 1 tsp rubbed sage
2 cloves garlic, crushed
½ tsp cracked black pepper
 
Apricot-Thyme Chutney:
1 Tbsp vegetable oil
2 medium onions, sliced
1 pkg. (6 oz) dried apricots, coarsely chopped
1 cup ready-to-serve chicken broth
1 Tbsp sugar
1½ tsp cider vinegar
½ tsp dried thyme leaves, crushed

1. Heat oven to 325ºF. Combine sage, garlic and pepper; press evenly into surface of veal roast. Place roast, rib ends down, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat. Do not add water or cover. Roast to desired doneness; approx. 22 to 27 minutes per pound for medium. (Do not overcook.)
2. Meanwhile in large heavy nonstick skillet, heat oil over medium-low heat until hot. Add onions; cook slowly 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients. Cover tightly and simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.
3. Remove roast when meat thermometer registers 160ºF for medium. Let stand 15 minutes. (Temperature will continue to rise to 160ºF for medium.)
4. Carve into slices; serve with chutney. 8 to 10 servings.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
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