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Stuffed Veal Roast
- 5 medium white button mushrooms
- 1/2 (10-ounce) box frozen chopped spinach, defrosted
- 3 sprigs fresh rosemary
- 10 ounces large pimiento-stuffed green olives
- Zest of 1 orange
- Zest of 1 small lemon
- 1 (3-pound) veal roast, netted and tied
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 6 tablespoons apricot preserves
- 2 teaspoons imitation mustard
Directions:View on Epicurious
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