Rotisserie Lemon Veal Roast

Veal Roast
I don’t always grab for theĀ rotisserieĀ – 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

Basting Sauce
1/2 cup of melted butter/margarine
Juice of 2 lemons
1 teaspoon of salt

Serving Sauce
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


  1. 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.
  2. In a small bowl, combine veal basting sauce ingredients. Mix well and set aside.
  3. Remove the veal from the marinade and allow it to come to room temperature.
  4. 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.
  5. Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack.
  6. Pour the white wine and add the rosemary sprigs to the drip pan.
  7. Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 1/2 hours, basting every 30 minutes.
  8. Remove veal and cover with foil. Let rest for 15 minutes.
  9. In a medium sauce pan, combine veal serving sauce ingredients. Heat until warm and flavours have infused to cream.
  10. Serve veal with pesto cream sauce.

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