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Stuffed Veal Roast

['5 medium white button mushrooms', '1/2 (10-ounce) box frozen chopped spinach, defrosted', '3 sprigs fresh rosemary', '10 ounces large pimiento-stuffed green olives', 'Zest of 1 orange', 'Zest of 1 small lemon', '1 (3-pound) veal roast, netted and tied', 'Fine sea salt', 'Freshly ground black pepper', '2 tablespoons olive oil', '2 tablespoons honey', '6 tablespoons apricot preserves', '2 teaspoons imitation mustard']

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. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.

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