30 ml (2 tsp) olive oil

1 kg (2 lbs) roast veal rack

3 medium onions, cut into thick slices

4 Italian tomatoes, cut into thick slices

75 ml (1/3 cup) Dijon mustard     

125 ml (1/2 cup) black olives

6 cloves of garlic, crushed

30 ml (2 tsp) herbes de Provence

Salt and ground pepper to taste

 

Preheat the gas barbecue to 160 C (325 F). Spread 1 large sheet of extra strength aluminum foil (45 cm X 90 cm –18’’ par 36’’) out and oil its surface. Place half of the herbes de Provence, onions and tomatoes in the center of the sheet of aluminum foil. Add garlic, olives, salt and pepper. Place the vegetable mix at the center of the sheet and place the roast on the vegetables. Brush the entire surface of the roast with Dijon mustard, salt and pepper generously. Cover with the rest of the vegetables and the herbes de Provence. Lift the longer sides of the aluminum foil sheets and fold them together. Fold the other 2 ends together – one at a time – to make a large papillote. Leave a little space for the air to circulate.

Shut off one of the gas barbecue flames and place the papillote on the unlit side of the grill. Close the cover of the barbecue and cook for 3 hours.