Veal roast

Veal roast is hard to find in the US, but a nice summer meat. In France, ask your butcher for a 1.5 kg piece of "roti de veau barde". Cut slices in the roast and insert small garlic cloves. Put in an oven-safe dish with some cut tomatoes (or whole cherry tomaotes), a glass of water or white wine, and additional garlic cloves. Cook at 230 C /  450 F until a meat thermometer shows that the meat is cooked through, app. 90 minutes for 1.5 kgs. Turn the roast over every 30 minutes. Let rest 10 minutes before slicing.