Roast Veal With Sage And Mozzarella

• 1 (3 lb) boneless veal shoulder
• 2 cloves garlic, minced
• 3.5 oz mozzarella, sliced
• 1/4 cup fresh sage
• 3.5 oz prosciutto, very thinly sliced
• 2 tbsp olive oil
• None None FOR THE SALSA VERDE
• 2/3 cup fresh flat-leaf parsley leaves, chopped
• 1/2 cup olive oil
• 4 None anchovies
• 1 tbsp capers
• 1 tbsp lemon juice
• None None mixed roast vegetables, to serve

1. Preheat oven to 400u0b0F. Line a roasting pan with parchment paper.
2. Cut a pocket in the center of veal. Rub garlic inside and out. Stuff with mozzarella and 1/4 of the sage. Season. Wrap in prosciutto, tucking 1/2 of the remaining sage underneath slices and overlapping slightly. Tie with kitchen string at 1 1/4 inch intervals to secure. Place in roasting pan and drizzle with oil. Sprinkle with remaining sage. Bake for 1 hour for medium, or until cooked to your liking. Remove from pan and let rest, covered with foil, for 15 mins.
3. Meanwhile, to make the salsa verde, combine all ingredients in a food processor. Pulse to a slightly chunky sauce. Season with black pepper to taste.
4. Slice veal thinly. Serve with salsa verde and roast vegetables.

veal shoulder, garlic, mozzarella, fresh sage, olive oil, salsa verde, parsley, olive oil, anchovies, capers, lemon juice, mixed roast vegetables

Taken from recipes-plus.com/api/v2.0/recipes/32031 (may not work)