[Recipes
Whole Roasted Garlic-Studded Rack of Veal
Prepare this recipe for a special occasion. Roasting the whole rack is the most succulent and delicious way to serve veal. 'Plugging' the veal with garlic helps to season it from within. Roasting also sweetens the garlic, which marries well with the delicate flavor of the veal.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 03:00 |
Cuisine: | English |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | veal | Dish Type: | Main Course |
| Main Cooking Method: | Roast | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 1 (4-1/2 lb.) rack of veal
- 6-8 each garlic cloves, cut into eighths
- 1/4 C. fresh rosemary leaves
- 1/4 C. fresh thyme leaves
- 1/4 C. fresh basil leaves
- 1 zest of 1 orange, grated
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 C. olive oil
Directions
• Place veal on a platter and puncture holes all over it, about 1" apart, by pushing a paring knife into the fat and twisting it. Insert a garlic sliver into each hole.
• Place the remaining garlic, rosemary, thyme, basil, orange zest, salt and pepper in a food processor and pulse until finely chopped. Add olive oil and process until the mixture forms a chunky paste.
• Rub the mixture all over the veal. Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 425 degrees or prepare the grill.
• Roast or grill the veal, uncovered, for about 25 minutes.
• Let the meat rest for 15 to 20 minutes. Carve one bone per person.