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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 slices bacon, finely chopped |
1 large onion, chopped |
1/2 cup olive oil |
1/2 cup lemon juice |
1 clove garlic, minced |
1/4 cup chopped fresh parsley |
1 teaspoon marjoram leaves |
1 teaspoon dried whole thyme |
1/2 teaspoon caraway seeds |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 (5 1/2- to 6-pound) rolled veal leg roast |
2 cups water |
Directions:
1. Combine bacon, onion, olive oil, lemon juice, garlic, parsley, marjoram, thyme, caraway seeds, salt, and pepper in a small mixing bowl; mix well. Set aside for 30 minutes.
2. Place roast in a well-greased shallow roasting pan. Pour marinade over roast; cover and refrigerate 24 hours, turning occasionally.
3. Insert meat thermometer, if desired. Stir water into marinade mixture. Bake, uncovered, at 300° for 3 1/2 hours or until meat thermometer registers 170° (well done), basting occasionally with pan drippings.
4. Transfer roast to a warm serving platter. Serve the pan drippings as a gravy.
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