Hazelnut and fresh herb veal rib roast Recipe

Name: Hazelnut and fresh herb veal rib roast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 portions
Ingredients: 1 veal (or pork) rib roast 1.5 kg (3¼ lb.); To taste, salt and freshly ground pepper; 30 mL (2 tbsp.) olive oil; 250 mL (1 cup) bread crumbs; 30 mL (2 tbsp.) Italian parsley; 30 mL (2 tbsp.) chopped herbs (sage, mint, and thyme, to taste); 125 mL (½ cup) toasted hazelnuts; 45 mL (3 tbsp.) Dijon mustard; 2 french shallots, finely chopped; To taste, choice of fresh herbs; 500 mL (2 cups) veal or game stock; To taste, salt and freshly ground pepper

Ingredients

1 veal (or pork) rib roast 1.5 kg (3¼ lb.)
To taste, salt and freshly ground pepper
30 mL (2 tbsp.) olive oil
250 mL (1 cup) bread crumbs
30 mL (2 tbsp.) Italian parsley
30 mL (2 tbsp.) chopped herbs (sage, mint, and thyme, to taste)
125 mL (½ cup) toasted hazelnuts
45 mL (3 tbsp.) Dijon mustard
2 french shallots, finely chopped
To taste, choice of fresh herbs
500 mL (2 cups) veal or game stock
To taste, salt and freshly ground pepper

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 2 portions

Instructions

Season the veal (or pork) rib roast with salt and pepper, and brown in olive oil.
Mix breadcrumbs, parsley, chopped herbs, and hazelnuts.
Season.
Brush rib roast with Dijon mustard and press on breadcrumb and herb mixture.
Place roast on a roasting pan and bake in oven at 180°C (350°F) for about 45 minutes, or until internal temperature reaches 65°C.
Remove from oven and place rib roast on a foil-covered serving dish.
Allow to sit 20 minutes before serving.
Meanwhile, brown shallots in the same roasting pan, and add chopped herbs and veal stock.
Reduce by half, season, and serve with veal rib roast.