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VEAL LOIN ROAST WITH LEMON, CAPERS, AND GARLIC
Serves : 8INGREDIENTS
- Juice of 1 lemon
- Grated zest of 3 lemons
- 1 large egg
- 2 teaspoons Dijon mustard
- 1 cup virgin olive oil
- 2 tablespoons capers drained
- 2 teaspoons fresh mint leaves
- to taste sea salt and cracked black pepper
- 1 veal loin roast boned rolled and tied approx 4 lbs
- 4 slices bacon
- 4 cloves garlic, peeled
- 1 cup dry white wine
- 1 large egg yolks
- 4 ounce unsalted butter 1 stick cut into 8 pieces
DIRECTIONS
Preheat oven to 375 degree F.
In a food processor fitted with a steel blade or a blender, combine the lemon juice, lemon zest, egg, egg yolk, and mustard, process for 10 seconds.
With the motor running, slowly pour the oil in a steady, thin stream through the feed tube.
When the mixture thickens, stop the motor, and scrape down sides of the work bowl with a spatula.
Add the capers and oregano and season to taste with sea salt and pepper.
Place the roast on a flat work surface and cover in the lemon/caper mixture.
Place the slices of bacon over the roast and transfer roast to a shallow baking pan.
In a food processor fitted with a steel blade or a blender, combine the garlic cloves and 1/4 cup of wine, process until the garlic is pureed and pour the mixture over the roast.
Top with the pieces of butter and pour remaining wine into the baking pan.
Place roast in the oven and cook for 2 1/2 hours, basting with the pan juices every 20 minutes.
Remove from oven and allow roast to rest 10 minutes before slicing.
Serve hot or at room temperature.