Hazelnut and fresh herb veal rib roast
- Season the veal (or pork) rib roast with salt and pepper, and brown in olive oil. Mix breadcrumbs, parsley, chopped herbs, and hazelnuts. Season.
- Brush rib roast with Dijon mustard and press on breadcrumb and herb mixture. Place roast on a roasting pan and bake in oven at 180°C (350°F) for about 45 minutes, or until internal temperature reaches 65°C.
- Remove from oven and place rib roast on a foil-covered serving dish. Allow to sit 20 minutes before serving.
- Meanwhile, brown shallots in the same roasting pan, and add chopped herbs and veal stock. Reduce by half, season, and serve with veal rib roast.