Roasted Rack of Veal

By [e-mail]

Ingredients

• 8 garlic cloves, quartered
• 12 sage leaves
• 1 T + 1 t chopped thyme
• 1 T + 1 t rosemary
• 1 t fennel seeds
• 3 T olive oil
• 2 T Kosher salt
• 2 t ground pepper
• 2 6 bone ( 6-7 lb.) racks of veal, chine bones removed, fat trimmed to 1/4" & ribs frenched
• Truffle oil, for serving ( optional)

Details

Servings 12

Preparation

Step 1

In mini processor, combine garlic, sage, thyme, rosemary & fennel seeds & grind coarsely. Add olive oil, salt & pepper & process to paste. Rub paste all over racks. Set racks in roasting pan, cover with plastic & refrigerate overnight. Remove meat for fridge 2 hr. before roasting.
Preheat oven to 450. Arrange racks back to back with frenched bones crisscrossed & pointing up. Roast racks in lower third of oven for 15 min. Reduce temp to 350 & continue roasting @ 1 hr & 10 min. longer or thermometer registers 130. Transfer racks to carving board, cover loosely with foil & let stand 15-20 min. & final temp. reaches 140-145.
To serve, slice down between rib bones, serving one chop per person. Sprinkle each chop with few drops of truffle oil & serve.