Veal Roast With Apricot-thyme Chutney
Total preparation and cooking time: about 2-1/4 hours
Servings: 8 - 10
1 Veal rib roast, cap removed (4 to 5 pounds)
1 Tbs Minced fresh sage or 1 teaspoon rubbed sage
2 cloves Garlic, minced
1/2 tsp Cracked black pepper
1 Tbs Vegetable oil
2 Medium onions, sliced
1 pkg Dried apricots, coarsely chopped (6 ounces)
1 cup ready-to-serve chicken broth
1 Tbs Sugar
1-1/2 tsp Cider vinegar
1/2 tsp Dried thyme
Heat oven to 325 degrees F. Combine sage, garlic and pepper; press onto 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 in 325 degrees F oven, 25 to 27 minutes per pound for medium doneness.
Heat oil in large nonstick skillet over medium-low heat until hot. Add onions; cook 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155 degrees F for medium doneness. Tent with foil; let stand 15 minutes. Temperature will continue to rise about 5 degrees F to reach 160 degrees F for medium. Carve roast between bones. Serve with chutney.