Roast Veal with Orange Sauce

Stir well all the ingredients of the marinade, coat the meat with it. Cover and marinate in the refrigerator for about 120 minutes. Remove marinade, dry meat with kitchen roll. Season with salt, dust with a little flour.

Heat oil in the roasting pan in the lower half of the oven heated to 220 °C. Brown the meat on both sides for about ten minutes. Reduce temperature to 180 °C.

Pour in white wine and Grand Marnier, continue roasting for about 70 minutes, basting the roast with the liquid from time to time. Total roasting time: about one and a half hours. The core temperature should be about

70 °C.

Remove the roast, strain the roasting liquid into a roasting pan. Let the roast stand with the lid closed for about ten minutes before carving.

Cut the untreated orange into slices, cut them in half, put them on a baking sheet covered with parchment paper, warm them up in the turned off stove, garnish roast with them.

Pour orange juice to the roast liquid, bring to a boil while stirring, simmer on low heat for about five minutes, season with salt and pepper as needed, bring to the table with the roast.

It goes well with: Pasta or long grain rice.

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