Mustard-And-Curry Roasted Veal

I think I got this from the NY Times Magazine. The note says that this veal can be oven roasted or grilled and served at room temperature, hot or cold.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 1⁄2 cup Dijon mustard
• 3⁄4 teaspoon curry powder
•  fresh ground black pepper, to taste
• 1 (3 1/2lb)  boned  veal loin, rolled and tied
• 2  bunches fresh spinach, wilted

Directions

1. Stir together mustard, curry and pepper and rub this mixture all over the veal and let stand until the meat comes to room temperature, 30 minutes to an hour.
2. Preheat oven to 350 degrees F.
3. Place the veal into a large roasting pan and bake for 40 minutes, turning every 10 minutes so that the outside of the roast sears.
4. Let stand 10 minutes and remove the string.
5. Slice the veal and place the slices on a platter, surrounded with wilted spinach, and serve cutting more slices as needed or allow guests to cut their own slices.