Herb Crusted Rack of Veal

Herb Crusted Rack of Veal

A rack of veal so herb crusted, it might just outshine everything else on your table. We’re talking a no-fuss, all-flavor kind of evening with crispy-edged potatoes and a punchy Italian Salsa Verde. This is a perfect springtime holiday meal, but it’s approachable enough for a Sunday supper, too.

This delicious herb crusted rack delivers a special occasion meal without too much extra work in the kitchen. It can be served with any favorites and would be perfect for any season.

Rack of Veal Herb Crusted

This delicious recipe uses a rack of veal, which can be hard to find at a local grocery store but more easily found online. Check out the Veal.org shop page to find a retailer that might have this cut for your next special occasion dinner.

Thanks to our friends at Homemade Cooking for putting together this delicious special occasion meal with the perfect sides. They take all the thought out for us by putting together such a perfect meal.

Ingredients

For the Herb-Crusted Veal:
1 bone-in rack of veal with 6 chops, 4-6 lbs
4 cloves garlic, minced
2 tablespoons fresh sage, finely chopped
2 tablespoons fresh mint, finely chopped
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

For the Hasselback Potatoes:
6 mediums yukon gold potatoes
Extra-virgin olive oil
Salt and freshly cracked black pepper
Fresh sage leaves
Melted butter

For the Italian Salsa Verde:
1 cup Italian parsley
1 cup basil
¼ cup fresh mint
Zest and juice of one lemon
1 tablespoon capers
1 clove of garlic, peeled
2 tsp rice vinegar
1 clove of garlic
Pinch of red pepper flakes
¼ teaspoon salt
½ teaspoon chicken bouillon powder
½ cup extra virgin olive oil

Instructions

For the Herb-Crusted Veal:
Bring the prime rib to room temperature for about 2 hours before cooking. Trim excess fat to ¼-inch.Preheat the oven to 450°F (230°C). Combine the minced garlic, chopped sage and mint, olive oil, salt,
and pepper to create a rub. Evenly coat the prime rib with the herb rub.

Place the veal in a roasting pan, bone-side down, and roast for 15 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center of the meat registers 130ºF for medium doneness, about 70 minutes longer. Remove from the oven, cover with foil, and let it rest for 15 minutes. The internal temperature will rise to 145ºF for medium-rare.

For the Hasselback Potatoes:
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place one of the potatoes on a cutting board and lay chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the chop sticks so that you don’t cut through the potato all the way. Repeat with the remaining potatoes. Move the potatoes to the baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Insert a sage leaf into the potatoes in between every other slice. Drizzle with a little more olive oil

Roast the potatoes for 50 minutes. Remove the potatoes from the oven and brush with the melted butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper. Potatoes can be cooked before, and reheated in the 350ºF oven for 20 minutes while the veal roast is resting.

For the Italian Salsa Verde
Chop the bottom 2-3 inches of stems off of the parsley, and pick the mint leaves off of the stem. In a food processor combine the parsley, mint, lemon juice, capers, garlic, rice vinegar, red pepper flakes, salt and chicken bouillon powder. Blend until combined and paste-like inconsistency, scraping the bowl of the processor a couple of times to blend evenly. Empty the mixture into a bowl and stir in the olive oil. Taste and season with more salt if you’d like.

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