- Preheat an oven to 425 degrees.
- Rub the roast with 1 tablespoon of the olive oil and 3/4 teaspoon each of the salt and pepper. Put the bay leaves and thyme sprigs on top, then lay the sliced fatback along the top. Tie into a neat roll with kitchen string. Cut the upper 1/4 inch off the top of each garlic head. Rub the heads with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Put the roast, fat-side up, on a rack in a roasting pan. Place the garlic heads and garlic cloves in the pan around the rack.
- Roast, occasionally basting the garlic heads with the pan juices, until an instant-read thermometer inserted into the thickest part of the roast registers 130 degrees for medium-rare, 45 to 50 minutes, or 145 degrees for medium-well, about 1 hour. Transfer the roast and the garlic to a platter, cover loosely with aluminum foil and let rest for 10 minutes before carving.
- Meanwhile, set the pan on the stovetop over medium-low heat. Add the white wine and deglaze, stirring to dislodge any browned bits on the bottom. Add the water and stir until reduced a bit, 1 to 2 minutes.
- Cut the roast into slices about 1/2 inch thick, remove the fatback and kitchen string, and arrange on a platter with the garlic heads. Drizzle with a little of the sauce and pass the remaining sauce at the table.
- This recipe yields 6 servings.
- Comments: Veal is frequently used in France, and butchers offer a variety of cuts.
Notes:
Recipe adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999) |
