This can either be roasted in the oven or cooked over indirect heat on a grill/smoker.
- Veal roast
- olive oil
- Herbs de Provence
- fresh rosemary spears
Slice between the ribs, but don’t go all the way through. You want the roast to hold together — but you want to slice it enough that you can season the meat in between. Coat the entire roast with olive oil, then rub minced garlic all over it. Press the Herbs de Provence all over, with sprigs of rosemary in between.
Roast on a preheated grill (over indirect heat) or in the oven at 225 degrees until it reaches the desired degree of doneness.