Spinner
A MARIO BATALI RECIPE

ROASTED RACK OF VEAL with orange and herbs

veal rack_post image


Ingredients

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

Directions

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)

CONNECT WITH
MARIO
Related
recipes
videos
recipes
@MARIOBATALI ON

Want More Mario?

Enter your email below to get
Mario's Weekly Digest, right in your inbox.