Veal recipes
Apple-Stuffed Veal Roast with Minty Rub
4 x lb. boneless veal loin


1/3 cup fresh mint, chopped (75 ml)
1 x tbsp fresh rosemary, chopped (15 ml)
1/4 tsp freshly ground black pepper (1 ml)
2 x tsp garlic powder (10 ml)
2 x tsp celery salt (10 ml)


1 x tbsp olive oil (15 ml)
1 x large green apple, peeled and diced
1/2 lb. cooked bacon, cold and crumbled
1 x tsp lemon juice (5 ml)
1 x tsp fresh sage, chopped (5 ml)
2 x cups white wine (500 ml)
2 x rosemary sprigs
Small bunch of fresh mint leaves

In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well.

Place the veal in a large seal able plastic bag. Add the rub and shake well, coating the veal loin. Remove the veal from the bag and set aside. In a non-stick skillet, heat olive oil on medium-high heat. Cook apples for 10 minutes or until softened.

Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well. Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture.

Tie the roast at 1-inch (2.5 cm) intervals with heavy string. Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves. Preheat one side of the barbecue to 325°C/175°F.

Cook the roast using indirect heat, placing the meat on the cool side of the grill and keeping the BBQ lid down, for 2 hours.

When ready take veal off the barbecue and let rest for 10 minutes before serving.

Print this recipe