Herb Crusted Rack of Veal

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.