Roasted Rack of Veal
- SERVINGS: 12
The meat has to marinate overnight, so plan accordingly. Criss-crossing the two racks before roasting them makes for a very dramatic presentation.
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- 8 garlic cloves, quartered
- 12 sage leaves
- 1 tablespoon plus 1 teaspoon chopped thyme
- 1 tablespoon plus 1 teaspoon chopped rosemary
- 1 teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons kosher salt
- 2 teaspoons coarsely ground pepper
- Two 6-bone 6- to 7-pound racks of veal—chine bones removed, fat trimmed to 1/4 inch and ribs frenched
- Truffle oil, for serving (optional)
- In a mini processor, combine the garlic, sage, thyme, rosemary and fennel seeds and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the racks. Set the racks in a roasting pan, cover with plastic wrap and refrigerate overnight. Remove the meat from the refrigerator 2 hours before roasting.
- Preheat the oven to 450°. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards. Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour and 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130° for medium meat. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes; the final temperature will be 140° to 145°.
- To serve, slice down between the rib bones and serve 1 chop per person. Alternatively, cut the roast off the bones as in Step 4 of the Standing Rib Roast of Beef. Sprinkle each chop with a few drops of truffle oil and serve.
The veal's subtle flavor calls for a light red or a big white with good fruit. A Pinot Noir from Napa Valley or a Chardonnay from Sonoma Valley will complement the herbal nuances in the dish.