Serves 8 to 10 people
2 (4 ½ pound) 6-bone racks of veal (12 bones total), trimmed, frenched, and tied by your butcher
12 garlic cloves, cut into slivers
½ cup fresh rosemary leaves
½ cup fresh thyme leaves
½ cup fresh basil leaves
Grated zest of 3 oranges
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 cup extra-virgin olive oil
Place the veal racks on a cutting board and make thin incisions all over them, about 1 inch apart, by pushing sparing knife into the fat, straight toward the bone. Insert a garlic sliver into each incision; you will use about 20 slivers.
Combine the remaining garlic with the rosemary, thyme, basil, orange zest, kosher salt, and pepper in a food processor, and pulse until finely chopped. With the machine running, gradually add the olive oil, and process until the mixture forms a smooth paste.
Rub the orange-herb mixture all over the veal racks. Cover, wrap in plastic wrap, and refrigerate for at least 6 hours, or as long as overnight.
Take the veal out of the fridge and let it stand at room temperature for 1 hour.
Preheat the oven to 425 degrees F.
Arrange the veal racks with bones intertwined and standing straight up on a rack in a roasting pan. Roast in the oven for about 1 hour, or until an instant-read thermometer registers 135 degrees F for just medium.
Let the meat rest for 15 to 20 minutes. Carve the chops, and serve.
Recipe courtesy of Molto Batali (ecco 2011)