I don’t always grab for the rotisserie – but when I do, it’s go big or go home. Perfect for cooler days when you don’t want to stand over the grill in bad weather. My cousin, who clearly knows me to a tee, recently brought me a veal roast as a gift. This recipe by Rob Rainford was a perfect fit. It doesn’t overpower the subtlety of the tender veal, instead perfectly complementing it with hints of lemon, wine and fresh herbs. Served with a pesto based sauce, it’s a fantastic amalgamation of flavours.
Rotisserie Lemon Veal Roast
Adapted from Rob Rainford
Serves: 8 to 10
3 lbs veal roast, tied
1/2 cup of olive oil
1 small onion, finely chopped
1/2 cup of parsley, chopped
4 cloves of garlic, crushed
Juice of 2 lemons
1 tablespoon of fresh oregano, torn
1 teaspoon of black pepper
1/2 cup of melted butter/margarine
Juice of 2 lemons
1 teaspoon of salt
1/4 cup of store bought sundried tomato pesto
Juice of 1 lemon
1 cup of whipping cream
1/2 teaspoon of nutmeg
Drip Pan Liquid
2 cups of white wine
3 rosemary sprigs
- In a medium sized bowl, mix all marinade ingredients until well combined. In a large resealable bag, add veal and marinade. Marinate in fridge for 5 hours.
- In a small bowl, combine veal basting sauce ingredients. Mix well and set aside.
- Remove the veal from the marinade and allow it to come to room temperature.
- Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner to high and preheat the grill to 300F.
- Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack.
- Pour the white wine and add the rosemary sprigs to the drip pan.
- Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 1/2 hours, basting every 30 minutes.
- Remove veal and cover with foil. Let rest for 15 minutes.
- In a medium sauce pan, combine veal serving sauce ingredients. Heat until warm and flavours have infused to cream.
- Serve veal with pesto cream sauce.