Stuffed Veal Roast

Ingredients

• 10 ounces large pimiento-stuffed green olives
• 2 tablespoons olive oil
• 2 tablespoons honey
• 6 tablespoons apricot preserves
• 2 teaspoons imitation mustard
• 5 medium white button mushrooms
• ½ box frozen chopped spinach
• + 6 more ingredients
• • 3 sprigs fresh rosemary
  • 1 orange
  • 1 small lemon
  • 1 (3-pound) veal roast
  • Fine sea salt
  • Freshly ground black pepper

Preheat oven to 375°F. Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste. Untie the roast. Season both sides with salt and pepper. Spre...

View full recipe at Epicurious