Roasted Rack of Veal Recipe

Name: Roasted Rack of Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 vealchine bones removed, fat trimmed to 1/4 inch and ribs frenched; Truffle oil, for serving (optional)

Servings: persons

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 vealchine bones removed, fat trimmed to 1/4 inch and ribs frenched
Truffle oil, for serving (optional)

1
In a mini processor, combine the garlic, sage, thyme, rosemary and fennel seeds and grind coarsely.
2
Add the olive oil, salt and pepper and process to a paste.
3
Rub the paste all over the racks.
4
Set the racks in a roasting pan, cover with plastic wrap and refrigerate overnight.
5
Remove the meat from the refrigerator 2 hours before roasting.
6
Preheat the oven to 450.
7
Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards.
8
Roast the racks in the lower third of the oven for 15 minutes.
9
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.
10
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.
11
To serve, slice down between the rib bones and serve 1 chop per person.
12
Alternatively, cut the roast off the bones as in Step 4 of the Standing Rib Roast of Beef.
13
Sprinkle each chop with a few drops of truffle oil and serve.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 garlic cloves, quartered, 12 sage leaves, 1 tablespoon plus 1 teaspoon chopped thyme, 1 tablespoon plus 1 teaspoon chopped rosemary, and more.

Yes, Roasted Rack of Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rack of Veal

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