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Candied Garlic & Tarragon Roast Leg Of Veal

Prep Time:
15 mins.
Cook Time:
30 mins.


  • Leg of veal roast, about 1 pound
  • 1 tablespoon tarragon mustard
  • 4 teaspoons butter at room temperature
  • 1 tablespoon flour
  • 1 sliced onion
  • 1 garlic bulb
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon crushed pepper grains
  • 2 teaspoons olive oil


  1. Mix the mustard, butter and flour. Brush the roast with this mix.
  2. Lay the onion slices in an ovenproof dish and place the meat on top.
  3. Cut the garlic bulb, season with salt and pepper and baste in oil. Wrap in foil and cook in the oven, with the roast at 375° for 25 to 30 minutes or until the thermometer indicates that the internal temperature of the meat has reached 320°. The garlic should be well candied and should split easily under light pressure.
  4. Once cooked, let the veal roast rest for 5 to 6 minutes before slicing it. Serve accompanied by candied garlic and cooking juices.

Source: MilkFedVeal.com and Benoit Latulippe, chef, Institut de Tourisme et d’hôtelleire du Québec