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1
Preheat your oven to 425F.
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2
In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
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3
Mix well until as smooth as possible.
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4
Set aside.
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5
Make a pocket in the rack for the stuffing.
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6
To do this use a very sharp knife to make an incision in the center of the eye of the rack.
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7
Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
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8
Remove the knife and insert the handle of a wooden spoon.
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9
Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
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10
Place the stuffing into a pastry bag fitted with a plain tip.
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11
Insert the pastry bag in the pocket of veal and gently squeeze the bag.
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12
This would probably work just as well using a ziploc bag with one of the tips snipped off.
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13
Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
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14
Work the stuffing down into the meat until it reaches the unopened end of the rack.
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15
Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
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16
When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
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17
Place the rack into a roasting pan and cook for 30 minutes.
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18
Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
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19
A meat thermometer should read 150 degrees F.
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20
before you remove it from the oven.
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21
Let rest for 20 minutes before carving.
