Roasted Rack of Veal

12 Servings

The meat has to marinate overnight, so plan ahead!

Ingredients:

8 garlic cloves, quartered
12 sage leaves
1 tbsp plus 1 tsp chopped thyme
1 tbsp plus 1 tsp chopped rosemary
1 tsp fennel seeds
3 tbsp. extra-virgin olive oil
2 tbsp. kosher salt
2 tsp. coarsely ground pepper
Two 6 bone 6 to 7 lb. racks of veal – chine bones removed, fat trimmed to ¼ inch and ribs frenched

Directions:

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 degrees.

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 degrees 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 degrees 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 degrees.

To serve, slice down between the rib bones and serve 1 chop per person.

Or cut the roast off the bones as in the Standing Rib Roast of Beef.