Herb Roasted Rack of Cedar Springs Veal with Herb Infused Olive Oil Drizzle

Herb Roasted Rack of Cedar Springs Veal with Herb Infused Olive Oil Drizzle

   6 SERVINGS    4+ HOUR PREP TIME     1.5 HOUR COOK TIME

Ingredients

1 large 6-bone racks of Cedar Springs Veal—chine bones removed, fat trimmed to 1/4 inch & ribs frenched

6 garlic cloves, quartered

1 tablespoon fresh sage leaves, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

2 teaspoons fennel, ground fine in food processor

4-5 tablespoons extra-virgin olive oil

Salt and pepper to taste

Ingredients for the Herb Infused Oil

1 large 6-bone racks of Cedar Springs Veal—chine bones removed, fat trimmed to 1/4 inch & ribs frenched

1/4 cup olive oil

1 tablespoon fresh sage leaves, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

Salt & pepper to taste

Directions for the Veal

  1. Combine the garlic, fennel pollen and all the fresh herbs in the bowl of a mini food processor and grind coarsely.
  2. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the veal racks.
  3. Cover with plastic wrap and refrigerate for two hours or overnight.
  4. Remove the meat from the refrigerator 2 hours before roasting.
  5. In a large pan over medium high – high heat, sear both sides of the veal rack so that there is a nice brown crust.
  6. Preheat the oven to 450°F. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards.
  7. Roast the racks in the lower third of the oven for 15 minutes.
  8. Reduce the oven temperature to 350°F and continue to roast for about 1 hour and 20 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.
  9. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.
  10. To serve, slice down between the rib bones and serve 1 chop per person drizzled with infused oil.

Directions for the Herb Infused Oil

  1. Heat oil and herbs in a small saucepan over medium heat.
  2. Bring to a boil and let simmer for two minutes.
  3. Season with salt and pepper.
  4. Pour into a bowl and let cool before serving drizzled over veal.

Recipe and Image provided by Theresa Greco of The Food Hunters Guide to Cuisine.

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