Mix the thyme leaves, rosemary, salt and pepper together in a dish and add 2 tablespoons olive oil. Roll the roast in the marinade and let stand in it for at least 1 hour, turning several times. In a large frying pan, brown the roast all over. Preheat the oven to 425F. When browned, transfer the roast to a casserole, add the garlic, sprinkle with more thyme and add the white wine. Cover and place in the oven for about 11/2 hours. In the meantime, pit the olives, blanch them for 2 minutes in boiling water and put aside. Stem the mushrooms, run them under running water and rinse them with lemon juice. Dry them and slice. Fry them in 2 tablespoons olive oil. 10 minutes ferore the end, add the olives and mushrooms.
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3 1/2 lbs veal rump
1 lb mushrooms
1/2 lb black olives
2 cloves garlic
thyme, rosemary
1/2 cup dry white wine
salt, freshly ground pepper
olive oil
juice 1 lemon
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15
mn
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90
mn
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Serve the roast surrounded with olives and mushrooms. Accompany with tomatoes ê la Provenìale.
