There’s a whole bulb of garlic in this recipe, but after slow-roasting it comes out of the oven tasting mild and sweet. Serve the veal steaks with lemon-garlic sauce, lightly steamed asparagus and boiled new potatoes sprinkled with chopped parsley.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 375°F (190°C). Wrap the garlic in foil and bake until tender (the package will feel soft when pressed), about 45 minutes. When cool enough to handle, cut the top off the bulb of garlic, squeeze out the garlic pulp into a small bowl, and mash until smooth.
Preheat the broiler. Brush the veal steaks with mustard. Top each steak with 3 lemon slices. Broil the veal about 8 cm away from the heat until cooked through, about 2 minutes. Transfer the veal steaks to a platter and cover loosely with foil to keep warm.
In a small saucepan, whisk the stock and lemon juice into the cornstarch. Add the roasted garlic. Bring to a boil over medium heat and boil until the sauce is slightly thickened, about 1 minute. Spoon the lemon-garlic sauce over the veal steaks and serve.
Per serving: 218 calories, 38 g protein, 5 g total fat, 1 g saturated fat, 135 mg cholesterol, 3 g total carbohydrate, 1 g sugars, 1 g fibre, 252 mg sodium
Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It’s also a good source of two B vitamins, niacin and riboflavin, which both aid in metabolizing fat. Studies show that niacin plays a part in lowering cholesterol levels, and that riboflavin, as its coenzyme, supports niacin in this role.