Roast veal nut with whole garlic cloves
This cut comes from the leg, is lean, delicate in flavour and will dry out quickly if overcooked. It's best roasted at a high temperature for a relatively short time and allowed to "rest" once it comes out of the oven. For leaner cuts of meat especially, this resting time is important because it relaxes the muscle and allows the juices contained inside to "set" so that once it is sliced, those flavourful juices don't run everywhere. For a delicious variation, mash roast garlic into the pan juices to make a thick puree that will accompany the roast root vegetables.
Photo: Marco del Grande
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- 1 veal nut
- 30 garlic cloves
- extra virgin olive oil
Have your butcher prepare a veal nut. It should weigh between 750g and 1.2kg and be enough for 3-4 people.
Peel 30 garlic cloves, leaving them whole.
Preheat the oven to 220C.
Rub the veal nut well with extra virgin olive oil and season with salt and pepper. Sprinkle with fresh rosemary leaves - they should stick to the flesh. Lay in a roasting tray and place in the oven. After 10 minutes, add the garlic cloves around the roast and mix with a spoon so the garlic is well coated with the juices. Roast for another 15-20 minutes.
Remove from the oven and rest for 10 minutes before slicing and serving.