A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time.
1 3-pound boneless veal leg round roast 1/4 cup fine dry bread crumbs 2 Tbs water 1 Tbs Dijon-style mustard 1 Tbs lemon juice 1 tsp dried basil, crushed 1 tsp dried thyme, crushed 1/2 tsp coarsely ground pepper 1 cup beef broth 2 Tbs all-purpose flour 1/4 cup light dairy sour cream
1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat. 2 Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm. 3 For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
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