ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES
Make and share this Pork Loin Roast with Roasted Root Vegetables recipe from Food.com.
Provided by CCinSC
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Roast: Place roast on rack in a roasting pan.
- Rub crushed garlic over roast.
- Brush roast with olive oil, sprinkle with herbs.
- Cover and refrigerate for at least two hours.
- Sprinkle roast with salt and pepper.
- Bake at 500º for 15 minutes.
- Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
- Vegetables: Combine all ingredients in a ziplock bag, toss well.
- Place Vegetables around pork after you have reduced the heat to 325º.
- Bake until roast is done.
- Serve with the pan juices.
Nutrition Facts : Calories 788.3, Fat 40.6, SaturatedFat 12.2, Cholesterol 245.2, Sodium 604.1, Carbohydrate 13, Fiber 2.2, Sugar 2.9, Protein 87.9
VEAL ROAST WITH VEGETABLES
Make and share this Veal Roast With Vegetables recipe from Food.com.
Provided by KittyKitty
Categories Veal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours.
- Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F.
- Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.
BEEF ROAST WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 12h20m
Yield 4 servings (with leftovers for 2 additional meals)
Number Of Ingredients 13
Steps:
- Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
- Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.
ROAST LOIN OF VEAL WITH ROOT VEGETABLES
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper. Place the veal over the vegetables. Season the meat with 1 teaspoon of salt, pepper and 2 teaspoons of thyme and set aside, so the meat can come to room temperature while you assemble the gratin (see recipe below).
- Place the roast in the oven and cook until barely pink in the center, about 1 hour.
- Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm. For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth. Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes. Add the butter and whisk until just combined. Remove from the heat and season with salt and pepper to taste.
- Cut the veal across into 1/2-inch thick slices. Divide the vegetables among 4 plates. Top with 2 slices of veal each and the sauce. Garnish with the remaining thyme. Serve immediately with the potato gratin (below).
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 9 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 1143 milligrams, Sugar 11 grams, TransFat 1 gram
ROAST LOIN OF HERB VEAL
Provided by Bryan Miller
Categories dinner, main course
Time 1h20m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- Split the loin of veal lengthwise without cutting it all the way through (butterfly cut). Spread the inside of the veal with the soft butter. Mix the salt and pepper and sprinkle half of it over the butter.
- Combine basil, parsley and sauteed shallots on a plate and roll the tenderloin in it until it is well coated with the herbs. Place tenderloin on the center of the loin of veal and sprinkle the remaining herbs evenly over the top.
- Wrap the loin around the tenderloin. Tie the roast with kitchen string and place in roasting pan. Sprinkle with remaining salt and pepper. Brush with the olive oil and roast for 15 minutes. Reduce oven temperature to 350 degrees.
- Combine onions, carrots, celery and garlic, and place around veal roast. Roast veal and vegetables for an additional 25 minutes.
- While veal is roasting, drain the morels, saving the water in which they were soaked. Wash them well and set aside.
- Remove veal from pan, add white wine and heat on the stove for five minutes, stirring constantly.
- Pour the liquid and vegetables into a saucepan with the veal stock and the reserved liquid from the morels. Cook over high heat until reduced to about two cups, about 15 to 20 minutes.
- Strain sauce through a fine sieve and set aside.
- In a saucepan, melt the ounce of cold butter and lightly saute the two chopped shallots. Add the morels and heavy cream, cooking until thickened. Add the reserved sauce base slowly, stirring to keep the mixture smooth. Serve immediately.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ROOT VEGETABLES
Categories Garlic Onion Potato Side Roast Vegetarian Root Vegetable Beet Turnip Butternut Squash Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
More about "roast loin of veal with root vegetables recipes"
ROASTED VEAL WITH POTATOES RECIPE - UNCUT RECIPES
From uncutrecipes.com
10 BEST VEAL LOIN ROAST RECIPES | YUMMLY
From yummly.com
INSANELY GOOD DRY-RUBBED AND SMOKED RACK OF VEAL …
From mrecipes.com
SLOW COOKER SUNDAY VEAL POT ROAST WITH ROOT VEGETABLES
From simplebites.net
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES
From countryliving.com
ROASTED RACK OF VEAL WITH ROOT VEGETABLES RECIPE
From foodandwine.com
Servings 4Total Time 2 hrs 45 mins
- Preheat the oven to 375°. In a saucepan of boiling water, blanch the pearl onions for 30 seconds. Drain the onions. Trim the tops and bottoms and let the loose skins slide off.
- In a large roasting pan, toss the onions, potatoes, parsnips, carrots and garlic cloves with the olive oil. Season with salt and pepper and spread the vegetables in an even layer.
- Season the veal with salt and pepper and rub the rosemary and thyme into the layer of fat. Nestle the veal in the vegetables, fat side up. Roast for 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
- Transfer the veal to a carving board and let rest for 15 minutes. Spoon the vegetables into a bowl; keep warm. Pour off the fat from the roasting pan and reserve. Set the pan over moderately high heat, add the chicken stock and bring to a boil. Cook over high heat for 2 minutes, scraping up the browned bits. Strain the pan juices into a small saucepan and boil over high heat until reduced to 3/4 cup, about 7 minutes. Remove the pan juices from the heat and let cool for 2 minutes. Whisk in the butter, 1 tablespoon at a time. Season with salt and pepper and stir in the vinegar.
ROASTED PORK LOIN WITH ROOT VEGETABLES - ¡HOLA! JALAPEÑO
From holajalapeno.com
ROAST LOIN OF VEAL WITH ROOT VEGETABLES - DINING AND COOKING
From diningandcooking.com
ROASTED RACK OF VEAL WITH ROOT VEGETABLES RECIPE
From pinterest.co.uk
JUGHANDLE’S OVEN ROASTED PORK LOIN AND ROOT VEGETABLES
From jughandlesfatfarm.com
ROASTED RACK OF VEAL WITH ROOT VEGETABLES RECIPE | RECIPE | VEAL ...
From pinterest.com
ROASTED RACK OF VEAL WITH ROOT VEGETABLES - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED LOIN OF VENISON WITH ROOT VEGETABLES - BLANCHE VAUGHAN
From blanchevaughan.com
ROAST VEAL OVER THE VEGETABLES ⋆ CLEVER CHEF RECIPES
From cleverchef.cc
VEAL ROAST WITH PESTO - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
OVEN ROASTED VEAL WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROAST LOIN OF VEAL WITH ROOT VEGETABLES FOOD- WIKIFOODHUB
From wikifoodhub.com
VEAL AND ROOT VEGETABLE STEW - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
ROASTED RACK OF VEAL WITH ROOT VEGETABLES - PLAIN.RECIPES
From plain.recipes
ROAST LOIN OF VEAL RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
10 BEST LEG OF VEAL ROAST RECIPES | YUMMLY
From yummly.com
HOW TO MAKE A PORK ROAST WITH VEGETABLES? - VERYMEATY
From verymeaty.com
RACK OF ONTARIO VEAL WITH PAN ROASTED VEGETABLES
From producemadesimple.ca
HOW TO ROAST A PORK LOIN WITH VEGETABLES? - VERYMEATY
From verymeaty.com
ROAST LOIN OF VEAL WITH ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED VEAL LOIN RECIPE | RECIPE | RECIPES, EGGPLANT DISHES, …
From pinterest.com
HERB ROASTED LOIN OF VEAL | MARX FOODS BLOG
From marxfood.com
ROASTED RACK OF VEAL WITH ROOT VEGETABLES RECIPE
From pinterest.com.au
ROASTED RACK OF VEAL WITH ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED VEAL LOIN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
QUEBEC GRAIN-FED VEAL STRIP LOIN WITH SMALL ROASTED VEGETABLES, …
From metro.ca
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
From allrecipes.com
ROAST LOIN OF VEAL WITH ROOT VEGETABLES AND BRAISED LETTUCE (RôTI DE ...
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love