Roast Rack of Veal
Pasture-raised veal from Randall Lineback cattle can be ordered directly from Chapel Hill Farm at rubyveal.com.
- 1 (4-rib) veal rack (about 4 pounds total)
- 1/2 cup extra-virgin olive oil plus 2 tablespoons
- 2 teaspoons freshly ground black pepper
- Leaves from 1 bunch rosemary
- Leaves from 1 bunch sage
- 6 fresh bay leaves
- 1 head of garlic, cloves separated and crushed with skin on
- 1 tablespoon kosher salt
- 1/4 cup grapeseed oil, plus more as needed
- 1 stick unsalted butter
Adapted from wsj.com
In a container with a lid or a large Ziploc bag, rub veal with 2 tablespoons olive oil, pepper and half of rosemary, sage, bay leaves and garlic. Cover container or seal bag and refrigerate overnight.
Two hours before cooking, remove veal from refrigerator and season with salt. Massage veal once more with herb-oil mixture. Cover and let come to room temperature.
Preheat oven to 375 degrees. Brush off any herbs and garlic stuck to meat. Heat roasting pan on stove over medium-high heat. Add grapeseed oil and, once hot, brown rack on all sides, about 5 minutes per side.
Transfer veal to a plate, and set a roasting rack in roasting pan. Set veal on rack, convex side up, and place in oven. Roast 15 minutes, then add butter, remaining herbs and garlic to bottom of roasting pan. Roast 5 minutes more and then baste rack of veal thoroughly with foaming brown butter from bottom of pan. Baste again every 5 minutes.
After basting 3 times (15 minutes), use a thermometer to check temperature of roast at its thickest point. Once an internal temperature of 130 degrees Fahrenheit is reached, remove from oven and tent loosely with foil. Let rack of veal rest 15 minutes before carving.