Seasoned Leg of Veal

Serves: 6

Ingredients:

3 pound (1.5 kg) leg of veal (or lamb)
Seasoning:
6 slices grain bread, crumbed
4 ounces (125 g) glace apricots, chopped
1/4 cup toasted peanuts
2 tablespoons chopped parsley
2 eggs
Baste:
2 tablespoons honey
2 tablespoons seeded mustard

Microwave Method:

1. Butterfly meat open. Flatten with a meat mallet.
2. Mix all seasoning ingredients together until well combined.
3. Place seasoning along one edge of meat. Roll up tightly and secure with string.
4. Combine honey and mustard. Coat meat generously with baste.
5. Place on a roasting rack, cook for 40-45 minutes on MEDIUM, turning over and basting halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Butterfly meat open. Flatten with a meat mallet.
3. Mix all seasoning ingredients together until well combined.
4. Place seasoning along one edge of meat. Roll up tightly and secure with string.
5. Combine honey and mustard. Coat meat generously with baste.
6. Place on the Low Rack. Cook for 40-45 minutes on HIGH MIX/ROAST, turning over and basting halfway through cooking.