Spicy Veal Roast
1/4 tsp. salt
1/2 tsp. black pepper 1/2 tsp. cinnamon 1 1/2 tsps. cumin 3 lb. boned lean veal shoulder, trimmed, rolled, tied 4 tsps. olive oil 1/2 lb. onions, peeled 1/2 clove garlic, peeled 2 tsps. dried tarragon 4 sprigs fresh parsley 1 tsp. thyme 1 bay leaf
Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside. Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover. Bake in 325 degree oven for 1 1/2 hours, or until meat is tender. Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4 to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side. Makes 12 servings. Calories 206, Fat 8 g, Sodium 149 mg, Fiber 1 g, Carbohydrates 2 g.